Raspberry White Chocolate Bars

This is one of my all-time favorite holiday cookies.  The recipe for this heavenly bar cookie comes from Land o Lakes.  Seedless raspberry jam, white chips and a shortbread crumble are sprinkled atop a partially baked shortbread base, and then the pan is returned to the oven for final baking.   The directions specify using a 13″ x 9″  pan, but I have found that a jelly roll pan (10 1/2 x 15 1/2 x 1) works best*, and yields lots of cookies.  Cut at approximately 1 1/2″ x 1 1/2″, there were about 6 dozen cookies.  I also have the tendency to sprinkle more than one cup of white morsels…probably 1 1/2.

The ingredients are simple, they’re easy to assemble and they freeze beautifully…a great addition to your holiday cookie tray!

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*You have to reduce the baking times when you use the larger pan.  With my oven, I reduced it by 10 minutes for each bake time.