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Pistachio Christmas Ribbon Bars

Pistachio Christmas Ribbon Bars	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.8 stars stars based on 66 reviews
  •   99% would make this again
  • Review this recipe  Read reviews
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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 66 reviews   Next >>

  BB  Jan 4, 2018
Would make this again.
Rave reviews! Best comment, These are better than any cookies from a bakery! Yes, definitely making them again. 5 stars

  SantasElf in Oregon  Dec 10, 2017
Would make this again.
Easy and quick to make. A 9 x 12 glass Pyrex worked great.
I\'d like the crust to be firmer like a shortbread cookie. Kept it in the oven longer to firm up which helped. Used toasted almonds and Holiday Jam which is spices, pears, apricots and cranberries. Good basic recipe that can be changed up eorh different fillings.
3 stars

  Foodie in Nashville, TN  Dec 3, 2016
Would make this again.
Made these one year just because I like pistachios and my gf's aunt raved about them. She's demanded I make them again this year! 5 stars

  Kathleen in New York  Nov 4, 2016
Would make this again.
One the best holiday cookies ever! Love them and so does everyone I bake them for!!😊 5 stars

  SuSannA in Montana  Oct 14, 2016
Would make this again.
Everyone loves them... 5 stars

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