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Pistachio Christmas Ribbon Bars

Pistachio Christmas Ribbon Bars	Opens photo in lightbox. Hit Escape or X to exit lightbox.

A festive bar with a shortbread crust, red jam filling and a crumble topping scattered with chopped pistachios.

Makes about 36

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

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Reviews of Pistachio Christmas Ribbon Bars:

1-5 of 55 reviews   Next >>

  Melissa in Ohio  Dec 17, 2013
Would make this again.
This is a fantastic bar! Very dense, moist, and a new family favorite. The yield for me was not 36. Next time, I would use a long, rectangular pan instead of a square 9\". This way, the bar will not be as dense and will possibly yield more than 12. 5 stars

  LisaMarie in Michigan  Dec 14, 2013
Would make this again.
This is a wonderful recipe. My third year making it. 5 stars

  Carrie in PA  Nov 24, 2013
Would make this again.
This will be my 3rd year making these bars and have been my favorite since the first time I tasted them. 5 stars

  Lynn in PA  Jan 1, 2013
Would make this again.
These are awesome. The only thing I changed was melting the jam and pouring it over the whole bottom crust. This makes it so much easier to cut and more enjoyable to eat. 5 stars

  Janet in North Carolina  Dec 27, 2012
Would make this again.
Great recipe, gave it 4 stars because I had to add vanilla, add brown sugar to the crumb topping, and exchanged cashews for pistachios (nut allergy). Very versatile cookie. 4 stars

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