Pistachio Christmas Ribbon Bars

READY IN: 55mins
YIELD: 24 32
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb butter (I use butter) or 1/2 lb margarine (I use butter)
  • 1
    cup sugar
  • 1
  • 2
    cups flour
  • 12 - 34
    cup raspberry preserves (apricot or marmalade can also be used) or 1/2-3/4 cup strawberry jam (apricot or marmalade can also be used)
  • 1
    cup chopped shelled natural pistachios
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DIRECTIONS

  • Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour until incorporated. Add chopped pistachios.
  • Spread 1/2 dough into 9 inch square pan.
  • Bake at 325°F for 10 minutes.
  • Remove from oven, spread jam to within 1/2 inch of edge. Drop remaining dough by spoonfuls over jam to cover.
  • Don't worry if there are spaces, dough will spread.
  • Bake 25-35 minutes until top is golden brown.
  • Cool then cut.
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