December 10, 2014 04:24:28 PM
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New York Times food writer and cookbook author Melissa Clark says that baking cookies is one of her favorite things about the holidays. Since there are so many varieties and variations, The Leonard Lopate Show is collecting your recipes, and Melissa Clark will select her favorites and bake them! Submit your cookie recipes below and tune in on December 16th when the winning cookie recipes will be sampled!
Raspberry Chocolate Squares
2 1/2 Cups flour
1 C. sugar
3/4 C. pecans
2 sticks butter (room temperature but can
be right out of the refrigerator
1 egg, lightly beaten
1 jar 12 ounces seedless raspberry jam
1 and 2/3 Cups chocolate chips
Preheat oven to 350 degrees. In the bowl of a food processor, combine flour, sugar, pecans, and butter. Process until well mixed. Add egg and process until batter is crumbly. Set aside about 1 1/2 cups of this mixture.
Lightly grease bottom of 9 x 13 Pyrex pan. Press remaining mixture onto bottom of pan. Spread jam over top of mixture. Sprinkle chips and remaining crumb mixture evenly over the jam, Bake 40 minutes or until lightly brown. Cool before cutting into squares.
