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!
*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.