Saturday, April 25, 2009
My Mom got this recipe from a dear friend of hers many, many, years ago. Her name is Sally and she is probably one of the best bakers I know. This is probably my most requested cookie. It is buttery and jammy and the recipe is easy and makes a lot.
They freeze well...and unfortunately taste great right from the freezer...uh..I know that from experience!
2 Sticks unsalted butter
1 1/2 C. Sugar (divided)
2 1/2 C. Flour, sifted
1/4 t. salt
2 egg yolks
1 10 oz. jar seedless raspberry jelly ( I use Sorrell Ridge
or Polaner All Fruit...no sugar added , just sweetened with
4 egg whites
2 cups finely chopped walnuts
Cream together the butter,yolks, and 1/2 C.sugar. Add flour and salt and knead with fingers. Pat dough into a greased
15 1/2 by 10 1/2 by 1 in. Jelly Roll pan.
Bake at 350* 15-20 minutes until lightly browned.
Remove from oven and spread with Jelly.
Beat egg whites until stiff. Fold in remaining 1 C. sugar
and nuts. Gently spread on top of jelly. Bake for 25 minutes. Cut into bars while still warm
The egg whites beaten after sugar and nuts are added...this is what they should look like.
The jam on the baked layer....
Meringue and nuts atop the baked cookie and jam layer before baking...
Right out of the oven before cutting...
(they make crack a little bit on top in the meringue when you cut them....do not worry about that...sometimes they do and sometimes they don't. I use a bench knife to cut them and use and business card as a guide...the key is to cut them while they are still very warm...I use no sugar added preserves, but you can use regular raspberry preserves. I find they are sweeter that way. but no matter. A warning...these cookies improve with age. They are much better the day after they are baked...trust me!)