Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.

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  • Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.

  • Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.

  • Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.

  • Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

Nutrition Facts

384.1 calories; 3.6 g protein; 43.2 g carbohydrates; 74.8 mg cholesterol; 110.8 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2003
I have been making these wonderful cookies for Christmas for the last 15 years. I use low sugar strawberry spread instead of the regular jam. Additionally from years of trial and error I have found that when you divide the dough and spread the strawberry jam on top if you place it in the freezer for about 10 to 15 minutes it will help make putting the dough on top a whole lot easier since the cold jam will not shift around so easily. Then all you have to do is let it return to room temperature and then bake. Its one more step but its worth it. Thanks LindaK for passing on this recipe. I'm sure a lot of other families will pick it up as a tradition! Read More
(48)

Most helpful critical review

Rating: 1 stars
11/17/2011
Well....this didn't turn out as I thought it would. Easy ingredients. Easy to put together. The batter was stiff when putting in the pan. I followed it to a T. Baked it and it didn't look done. It was in the oven an hour and a half. And I took it out. Waited until it cooled and it was gooey in the center. I think I should have prebaked the bottom a little bit before adding the jam and top. And even though it add little cardamom I preferred the flavor before it was baked. After just wasn't to my liking...totally sorry. Read More
(7)
36 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/16/2003
I have been making these wonderful cookies for Christmas for the last 15 years. I use low sugar strawberry spread instead of the regular jam. Additionally from years of trial and error I have found that when you divide the dough and spread the strawberry jam on top if you place it in the freezer for about 10 to 15 minutes it will help make putting the dough on top a whole lot easier since the cold jam will not shift around so easily. Then all you have to do is let it return to room temperature and then bake. Its one more step but its worth it. Thanks LindaK for passing on this recipe. I'm sure a lot of other families will pick it up as a tradition! Read More
(48)
Rating: 5 stars
08/16/2003
I have been making these wonderful cookies for Christmas for the last 15 years. I use low sugar strawberry spread instead of the regular jam. Additionally from years of trial and error I have found that when you divide the dough and spread the strawberry jam on top if you place it in the freezer for about 10 to 15 minutes it will help make putting the dough on top a whole lot easier since the cold jam will not shift around so easily. Then all you have to do is let it return to room temperature and then bake. Its one more step but its worth it. Thanks LindaK for passing on this recipe. I'm sure a lot of other families will pick it up as a tradition! Read More
(48)
Rating: 5 stars
11/01/2019
I made these because my husband's ancestors are Bohemian/Czech. These cookie bars are really better than I thought they would be. I didn't have strawberry jam so I used blackberry jam. Very good!!!!....................................... I am updating this review. I just made these with Solo apricot filling and they were awesome. I want to try with the Solo nut fillings next. I also forgot the vanilla and they were still good. Great recipe. Updating one more time...I now make this with my homemade damson plum jam or strawberry rhubarb jam. My two favorite flavors! Read More
(17)
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Rating: 5 stars
10/18/2007
mmm mmm mm Read More
(9)
Rating: 5 stars
05/01/2009
My boyfriend is Czech and I made these for him as a surprise. He loved them! Read More
(7)
Rating: 1 stars
11/16/2011
Well....this didn't turn out as I thought it would. Easy ingredients. Easy to put together. The batter was stiff when putting in the pan. I followed it to a T. Baked it and it didn't look done. It was in the oven an hour and a half. And I took it out. Waited until it cooled and it was gooey in the center. I think I should have prebaked the bottom a little bit before adding the jam and top. And even though it add little cardamom I preferred the flavor before it was baked. After just wasn't to my liking...totally sorry. Read More
(7)
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Rating: 5 stars
12/15/2008
My family is of Czech descent and I wanted to bring some of that back into our holiday tradition. These cookies were delicious! I think I will add a litte more jam next time around. These are great cookies to make when you're looking for something a little different! Very delicious and easy to make. Read More
(6)
Rating: 5 stars
12/07/2009
These are so good! Easy to make full of wonderful flavor. Don't leave out the cardamom it really makes a difference. They make great "cereal" bars especially if you reduce the sugar and use whole wheat pastry flour. Read More
(6)
Rating: 4 stars
04/24/2009
Good it was a nice change of pace from a super-sweet cookies Read More
(5)
Rating: 3 stars
08/29/2002
Didn't expect the results to be so shortbread like. I wasn't impressed. They smelled delicious though. Read More
(4)