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Nancy Reagan's Vienna Bars

recipe at a glance
Rating: 5/5 5 stars
3 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   24

  

recipe id: 35294

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ingredients

1 cup butter
1 1/2 cup sugar, divided
2 egg yolks
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 jar (10 ounce size) strawberry or raspberry jelly
4 egg whites
2 cups finely chopped nuts

directions

In mixing bowl, cream butter and 1/2 cup of the sugar. Beat in egg yolks. Add flour and salt; knead with fingers. Pat batter out on greased 9x9" pan. Bake at 350 degrees F. for 15-20 minutes, or until lightly browned. Remove from oven, spread with jelly.

Beat egg whites until stiff. Fold in remaining 1 cup sugar and nuts. Spread on top of jelly. Return pan to oven. Bake 25 minutes longer. Cut into squares while still warm.


nutrition

276 calories, 15 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Mattie37



ratings & reviews



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Guest at CDKitchen.com



recipe rating
I had also lost this recipe .. I was SO happy to find it .. I change it up with different jams .. but no matter what kind you use these are the best bar cookies EVER! I am so happy to have found the recipe. Will be making them with gluten free flour this year. I have also used all kinds of nuts .. from almonds to walnuts and pecans .. depending on the jam I change them up. Again THANK YOU for posting this wonderful recipe.



Guest at CDKitchen.com



recipe rating
My mothers recipe box disappeared when she past away. I am so glad I finally have this one again. These are sooooo good. It will really take me back to a better time. When I was younger,& helping my mom with Christmas desserts.



Guest at CDKitchen.com



recipe rating
My mom got this recipe out of the Detroit Free Press years ago. I lost my copy, but found it again here. The only change I made was to use a larger pan, as they are much better as thinner cookies. Even in a 9x13, they are about an inch thick. In an 11x17 pan, you need to use a rolling pin to help spread the dough, but you get really nice thin cookies. I cut them with a pizza cutter. Try all sorts of variations of jams and nuts.



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