Raspberry Pistachio Shortbread Bars Recipe

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.

Ingredients:

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

Instructions:

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;

Cool.

Cut into squares