1 cup (2 sticks) butter or margarine, softened
1 cup sugar
2 cups flour
1/8 teaspoon salt
1/2 to 2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 degrees. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9-inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Makes about 36 squares.
Times testing notes: The most difficult chore in this recipe is shelling the pistachios and then not eating them up in the process. Very simple cookie with great results.
Source: California Pistachio Commission.
Click the numbers for more christmas cookie recipes!
Return to tampabay.com