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2 cups all purpose flour
1/2 cup sugar
3/4 cup sweet butter, cut into pieces
1/4 tsp salt
1/2 tsp vanilla
1/2 cup chopped
Heart of the Desert
Pistachios
10 oz jar raspberry preserves
1/2 cup chopped pistachios
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Preheat oven to 350° F. In a medium mixing bowl combine the
flour, sugar, butter, salt, and vanilla. Beat at low speed
scraping sides of bowl frequently until mixture resembles small peas
(1 to 2 minutes). Stir in 1/2 cup pistachios. Set aside
3/4 cup of this mixture. Press the remaining mixture into a
9" square baking pan. Spread the jar of preserves over the
mixture. Top with the 3/4 cup of reserved mixture and 1/2 cup
chopped pistachios. Bake 35 to 40 minutes until crumb mixture is
slightly brown and preserves are bubbly. Cool completely.
Yield: 3 dozen. |
