Bath Township resident Diane King got this recipe for raspberry-filled pastry from her grandmother, who made it for Christmas and for graduation parties. King, however, isn’t sure where the recipe came from since her grandmother was Scottish.
1 cup (2 sticks) butter, softened
1 cup sugar, plus 4 tbsp.
2 tbsp. vanilla
4 eggs, divided
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 jars raspberry jam or jelly (12 oz. each)
2 cup chopped nut meats (pecans or walnuts)
Cream butter and 1 cup of sugar, add vanilla and egg yolks. Beat until creamy. Add flour, baking soda, baking powder and salt. Press dough into an 11-by-17-inch cookie sheet with sides.
Using wax paper, pat out to ¼-inch thick. Spread jam over dough. Sprinkle with half the nuts. Beat the egg whites until slightly foamy. Spread on top of jam. Top with remaining nuts and 4 tablespoons sugar.
Bake in 350-degree oven for 30 minutes. Remove from oven and allow to cool for 30 minutes on wire rack. Cut into squares.
Makes about 8 dozen cookies (2-inch square). These can be frozen.