February 12, 2014
Red raspberry filling makes these tasty bar cookies attractive for a Valentine's Day dessert. They are especially delicious with a glass of bubbly.
Yield: 48 bars
13 ounces (26 tablespoons) unsalted butter, room temperature 1 2/3 cups sugar 2 eggs 3 3/4 cups all-purpose flour 1 1/2 cups chopped, toasted hazelnuts 2 cups raspberry preserves
Heat oven to 350 degrees.
Butter 9-by-13-inch pan. In an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour and mix just enough to incorporate. Add nuts and mix a little longer until just blended.
Press about two-thirds of mixture into prepared pan. Spread with raspberry preserves and then crumble remaining dough on top. Bake for about 1 hour, until top is lightly browned.
Let bars cool before cutting.