Absolutely yummy! I used an 8 x 11 pan and pressed 3/4ths of the dough in the bottom. I topped the dough with 11 oz. of Marionberry jam and topped the jam with sliced almonds before crumbling the remaining dough over it to finish. The almonds, jam and buttery crust are a perfect combination! Thanks for sharing, Pumpkie!
Great, easy little cookies to make. I used homemade raspberry jam which was great. I also used a 9X9 baking dish (because I don't have an 11x7) which was fine. I did have a little extra dough left over, and just made them into little cookies.
Great little bars for having with tea or coffee !! Nice and easy to make and a joy to eat too !! I added some sliced almonds to the top . Thanks for sharing these !
These are wonderful and pretty cookies that come together quickly. The cookie base has a shortbread-like consistency, and just melts in your mouth, and the tartness of the raspberries is enhanced by the sweetness of the almond flavoring. Thank you for posting this lovely recipe.