Pistachio Christmas Ribbon Bars

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

Reviews of Pistachio Christmas Ribbon Bars:

1-5 of 27 reviews Next >>

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. four stars

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. five stars

Melissa in South Florida Dec 19, 2007
Would make this again.
I did not make this but my friend made them for a cookie exchange that I attended. They were AWESOME!! She did say that she bought pistachios in the shells and I plan on making these cookies for Christmas and think I will use shelled pistachios. I love the flavor of these cookies!!!! YUM! five stars

Melissa in West Virginia Dec 19, 2007
Would make this again.
The cookies were a huge hit at my office cookie exchange! Everyone asked for the recipe. I used milk chocolate instead of jam. A tip on the pistachios - buy them already shelled! five stars

A cookie baker in washington Dec 7, 2006
Would make this again.
Very good but texture could be better four stars