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
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 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.
Note: Recipe and photo courtesy of the California Pistachio Commission
fee in Germany Dec 13, 2008
Would make this again.
I have been making these for at least three years now ad they are a huge hit each and every time. Very simple to make.
I use a mixture of rosehip jam and redcurrant. And sometimes I cheat with the nuts. I have made these with salted peanuts/cashews or hazelnuts. Pistachios can be prohibitively priced sometimes here, so those make good alternatives. Just now I have a tray in the oven for the church party this evening.
Christmas Cookie Exchange in Michigan Dec 8, 2008
Would make this again.
I made these cookies for a cookie exchange with 13 other people. I was able to get two pans done a night by doubling up on the receipe. I prefer to melt the butter in the microwave for about 30 seconds vrs softened butter it makes it easier to mix the ingredients together.
A cookie baker Dec 3, 2008
Would make this again.
So easy and delicious. A big hit.
Katie in North Carolina Dec 24, 2007
Would make this again.
This was good if you are looking for a new way to use pisachio's. Easy to make and taste good. I had a hard time getting them out of the pan and they were quite crumbly so mine weren't as pretty as the picture. Next time, I would use a shallow cookie bar pan instead of a 9x9 and let it cool completely and maybe even refrigerate before cutting and removing from pan.
A cookie baker in Ohio Dec 19, 2007
Would make this again.
One of my first years back baking again, and these came out great with ease. They have already made my list as a Christmas regular. Loved them and they have been a big hit with all.
