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With seasonal spices in the air, it’s time to share the recipes that come to mind this time of year.
This recipe comes from a long-distance Courier subscriber. Karen Knorr’s raspberry bars are a simple to make, warming treat that she makes around Christmas time in memory of her mother.
The cookies put nutcrackers on shelves to use and are just as good cold, perfect to send to friends and family that might not be here for the holidays.
Ingredients
• 2 ¼ C flour
• ¾ C sugar
• 1 C chopped walnuts
• 2 sticks of butter, softened • 1 egg
• 1 jar of raspberry preserves
Directions
- Excluding the jar of raspberry preserves, combine all ingredients in a large mixing bowl. Slowly mix by hand until a moist ball of dough is formed. Once easy to work with, separate and reserve about one and a half cups to the side.
- Press the remaining mixture into a 9x13 buttered pan, evenly spread to the edges.
- Once set, lay the preserves across the top, staying a half inch away from the sides.
- Lastly, crumble the remaining dough mixture over the preserves. Small, flat pieces tend to work best and it’s not necessary to cover every inch of raspberry.
- Bake at 350 degrees for 50 minutes or until golden on top.
- Cool completely before cutting.
The Courier invites all home bakers to send in their holiday recipes to [email protected] if they would like to share a favorite sweet in next week’s edition.
