More sweets? I know. Don’t hate me. As if you haven’t had enough sugar from this pumpkin pie and Christmas cookie-coated season.
I hate to do it to you. I really do. But trust me when I tell you that these are worth taking a 15 minute break from your holiday to-do list to whip some up. They are so quick and easy, and also make for a lovely gift.
You can find tons of holiday tins and festive boxes at most craft stores which will allow you create a beautiful little package to give. A perfect homemade-from-the-heart holiday gesture!
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup (2 sticks) butter, softened
- 1 egg
- 3/4 cup (good quality) raspberry preserves
Preheat oven to 350°F.
In a large bowl combine flour, sugar, pecans, butter and egg. Beat at low speed until mixture resembles coarse crumbs. Set aside 2 cups of crumb mixture for later.
Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved 2 cups of crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned. Cool completely.
(If using a dark or nonstick bakng pan, reduce oven temperature to 325°F. Bake for 45 to 55 minutes.)
Recipe from Land O’Lakes.