I'm not trying to show favoritism with this individual close-up but we missed Jackie's cookies in the photo shoot so I pulled one aside when I got home so we don't miss the recipe for this delicious cookie.
makes 16 squares
1 Cup salted butter at room temperature
1 Cup sugar
1 egg yoke
3 Cups flour
1 Cup whole almond, chopped1 1/4 Cups raspberry jam
Preheat the oven to 350 degrees. Lightly coat a 9x9 baking dish with a nonstick spray oil.
In a large bowl, cream together the butter and the sugar until well combined.
Add the egg yoke and mix
Add the flour and the almonds and blend well, but keep the mixture a bit crumbly and not too dry.
Pat half the mixture, about 3 cups, into the prepared baking dish.
Bake for 20 minutes.
Remove from oven and immediately spread with raspberry jam, leaving about a 1/4 inch boarder along the sides.
Crumble the remaining dough evenly over the top of the jam and pat lightly
Bake for about 40 minutes or until golden brown.
Cool completely before cutting into squares.
Store in an airtight container, with wax paper between layers, refrigerated, for several days.
May be frozen.