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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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originally from Family Circle magazine Ingredients:
2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
12 tablespoons unsalted butter, softened |
1/4 cup sugar |
1/2 cup brown sugar, firmly packed |
2 large egg yolks |
1 teaspoon vanilla |
1 cup pecans, chopped |
2/3 cup raspberry jam |
2 tablespoons fresh lemon juice |
Directions:
1. Oven rack in center.
2. Oven 325°F.
3. Butter an 11 x 7 baking pan.
4. Stir together flour, baking powder, baking soda and salt in a bowl.
5. Beat butter in large bowl until creamy, about 1 minute.
6. Gradually beat in sugars and continue to beat until light and fluffy, 1-2 minute.
7. Beat in egg yolks and vanilla.
8. With a spoon, stir in dry ingredients.
9. Reserve 3 Tbsp pecans; stir the remaining pecans into the dough.
10. Stir together jam and lemon juice in small bowl.
11. Press half of the dough, about 1 1/2 cups, evenly in bottom of prepared pan.
12. Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist). Sprinkle top with reserved 3 Tbsp pecans.
13. Bake 325° for 60 minutes.
14. Cool in pan on wire rack.
15. Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars.
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