Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 to 2/3 cup raspberry or strawberry jam, apricot preserves or marmalade
- 2/3 cup chopped natural California pistachios
Preparation:
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9-inch square (or 7-1/2 x 11-1/2 x 1-3/4 inch oblong) 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; cool. Cut into squares.Makes 24 to 32 cookies. Store in an airtight container in the refrigerator for up to 2 weeks.
