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
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.
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.
Lynda K November 9, 2011 REVIEW:
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.
punksysmom June 3, 2011 REVIEW:
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.