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Dessert, Christmas

Christmas 2013 Cookies

1/2 cup margarine or butter
1 12-oz. pkg. (2 cups) white vanilla chips or 12 oz. white chocolate baking bars, chopped
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon amaretto or almond extract
1/2 cup raspberry spreadable fruit or jam
1/4 cup sliced almonds, toasted

1. Heat oven to 325 degrees F. Grease and flour 9-inch square pan or 8-inch square baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the vanilla chips (or 6 oz. chopped baking bar). LET STAND. DO NOT STIR.

2. In large bowl, beat eggs until frothy. Gradually add sugar, beating at high speed until lemon colored. Stir in vanilla chip mixture. Add flour, salt and amaretto; mix at low speed just until combined. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.

3. Bake at 325 degrees F. for 15 to 20 minutes or until light golden brown.

4. Stir remaining 1 cup vanilla chips (or 6 oz. chopped baking bar) into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over spreadable fruit. (Some fruit may show through batter.) Sprinkle with almonds.

5. Bake at 325 degrees F. for an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. Cut into bars.

Excellent