Left Over Jam Cookies
- LEFT-OVER JAM COOKIES
- Makes 48, 1-1/2 -inch cookies
- 13 ounces (3 sticks plus 2 tablespoons) unsalted butter, room temperature
- 1-2/3 cups granulated sugar
- 2 eggs
- 3-3/4 cups all-purpose flour (spoon the flour into your measuring cup, don't scoop it up)
- 1-1/2 cups finely chopped, toasted hazelnuts or almonds
- 2 cups berry, peach or apricot preserves
- Heat the oven to 350 degrees. Butter a 9-by-13-inch pan. In an electric mixer or with a wooden spoon, cream the butter and sugar until fluffy. Add the eggs one at a time, beating until the first one's incorporated before adding the next. Add the flour and mix just enough to blend it in. Add the nuts and mix a little longer until just blended.
- Press about two-thirds of the mixture into the baking pan. Spread with the preserves and then crumble the remaining dough to make an even top layer. Bake for about an hour, until the top is lightly browned. Let the bars cool in the pan, then cut into 1-1/2 -inch squares. If you want to freeze these, you can freeze the whole pan.
jam cookies, unsalted butter, granulated sugar, eggs, flour, almonds, berry
Taken from www.epicurious.com/recipes/member/views/left-over-jam-cookies-50130390 (may not work)