Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.
Ingredients
- 1 cup butter
- 1 cup white sugar
- 2 eggs yolks
- 1 teaspoon vanilla extract
- 0.13 teaspoons ground cardamom
- 0.25 teaspoons ground allspice
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 0.5 cups strawberry jam
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
-
2
Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
-
3
Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
-
4
Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
-
5
Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
Tipsy Fruit
While this fruit salad won't get you tipsy, it's so delicious you might not stop eating it! The recipe uses a variety of fruits in a light, margarita-inspired dressing that stays good for a couple of days when kept chilled. Mango or jicama can be added if you don't feel stuck to the original recipe.
Nutty Pina Colada Biscotti
A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!