It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Nancy Reagan's Vienna Bars
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- #35294
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
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.
added by
Mattie37
nutrition data
276 calories, 15 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
December 24, 2018
Punkysmom is correct! I had also lost this recipe, but did remember using a sheet pan rather than a 9x9. They turned out perfect! Thank you so much!
March 2, 2016
I must have done something wrong. When I cut the bars, the top totally crumbled and looked awful. Maybe it was too thick...maybe I should have cooked it longer than the 25 minutes... I made this TWICE! I tried cooking it longer the second time, and even let them cool a little longer to help set the topping..same results. IF I make this again, I will definitely use my instinct and make some adjustments, rather than the recipe. Mine definitely don't look like a bar. I'll be serving this by dipping out with a spoon. Very tasty, just wish they looked better. Help. Give me suggestions to correct.
November 19, 2012
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.
November 9, 2011
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.
June 3, 2011
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.