 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
Very pretty on a tray, and very delicious too. What's more, it's easy to make. I've had this recipe for more than 30 years now I would think. And of course, I can't remember where it came from. Seedless jam works very well. Ingredients:
1 cup butter, soft |
1/3 cup sugar |
2 egg yolks, beaten |
2 cups flour |
1 cup raspberry jam |
4 tablespoons icing sugar |
1/2 cup pecans, toasted and chopped |
Directions:
1. Preheat oven to 375*. Lightly grease an 8 square pan.
2. Cream butter and sugar. Beat in egg yolks.
3. Stir in flour 1/2 cup at a time.
4. Press 1/2 the dough into the prepared pan.
5. Spread jam and top with remaining dough.
6. Sprinkle with icing sugar and pecans.
7. Bake for 35 minutes.
8. Allow to cool completely before cutting.
9. If desired, you can lightly dust again with icing sugar before serving.
|
|