Raspberry Bar Cookies
The better the preserves you use, the better these bars will be. Raspberry preserves give the bars a lot of color and flavor, but you could use apricot preserves or orange marmalade.
13 oz. (26 tablespoons) unsalted butter, room temperature
1 2/3 cups sugar
3 3/4 cups all-purpose flour
1 1/2 cups chopped, toasted hazelnuts
2 cups raspberry preserves
Heat the oven to 350 F. Butter a 9x13-inch pan.
Cream the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition.
Add the flour and mix to incorporate. Add the nuts and mix until just blended.
Press about two-thirds of the mixture into the prepared pan.
Spread the raspberry preserves on top, then crumble the remaining dough on top. Bake for about 1 hour, until the top is lightly browned.
Let the bars cool before cutting.
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