Pistachio Shortbread Bars
The light buttery flaky goodness of shortbread cookies mixed with nutty green pistachios and the sweet burst of raspberry jam is a yummy fresh take on a traditional shortbread cookie recipe. Not only delicious, the red raspberry jam combined with the soft green is a beautiful addition to any christmas cookie plate.
Servings: 12 bars
- 1/2 pound unsalted butter or margarine softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/8 teaspoon salt omit this if your pistachios are salted
- 1/2-2/3 cup raspberry or strawberry jam
- 2/3 cup pistachios chopped
Preheat oven to 325 F.
Combine butter, sugar and egg; beat until thoroughly mixed.
Stir in flour and salt.
Spread one-half of dough into 9 inch square pan.
Bake 10 minutes; remove from oven.
Spread jam to within 1/2 inch of edge.
Add pistachios to remaining dough.
Drop by spoonfuls over jam to cover.
Bake 35 minutes until top is golden brown;
Cut into squares
Calories: 358kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 169mg | Potassium: 112mg | Fiber: 1g | Sugar: 24g | Vitamin A: 520IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.4mg