My granddad added this to the Christmas dinner spread. This meatloaf recipe has a wonderful twist.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 1 cup butter
- 1 cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- 2 cups all-purpose flour
- 1 cup chopped pecans
- ½ cup strawberry jam
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
- 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
| Calories | 384 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 111 mg |
| Sugars | 26 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The dough was pretty soft. Instead of spreading the top layer of dough flat, I piped in through a pastry bag and made a lattice design with it. Sprinkled the chopped pecans on-top instead of mixing in the dough so anyone with a nut allergy could visually see the nuts while also letting the nuts toast at the top in the oven. I mixed an opened jar of strawberry preserves with a fig-ginger jam I had gotten in a gift basket. Deeee-licious combination! Added about a teaspoon of cardamon and teaspoon on cinnamon in a double batch (Pic is a double batch in a large pan), and the crust spice level is perfect!. Probably needs just 50 mins in the oven, not a full hour, at 325. My edges were looking overly browned. Great way to use up leftover jam or pie filling. Will absolutely make this again!
I made these. An my grandmother who was born in Czecholslovakia said she loved them more then her version. Definitely a family favorite around Christmas an delicious any time. Grandma is gone but the cookies bring back fond memories. Got to thank Linda K. for posting this.
I like the recipe except for the cardamom and other than that substitution for that was difficult because according to your recipe it only ask for one eighth of a teaspoon little bit much to be adding three substitute spices together and make an 1/8 of a teaspoon out of that but I haven’t let it cool enough to be able to cut it and as soon as I do I’ll let you know thanks for the recipe my mom would have loved
Enjoyed these cookies for 40 yrs & have made them 30yrs. They are perfect but there’s a learning curve to making them. I substitute raspberry jam & LOVE THEM.
I found this recipe last year during the holidays. I have made it solo many times since, with every sort of jam that sounds interesting. I love this recipe! I did the trick of freezing the jam before putting the second layer of dough over it, and have never had any issues. I like to add a bit of extra cinnamon too, because I add extra cinnamon to everything.
Cardamom and pecan make for an interesting taste for the shortbread-like crust and topping. Getting the topping spread out on top of the jam was a bit finicky (had to break off small bits and mash them in my hands before placing on top of the jam). Otherwise, a nice jam bar.
Amazing! I substituted cinnamon for the all spice and doubled the caramon (can’t spell), I used 1/2 fine chopped pecans, and doubled the strawberry jam. It was amazing and everyone loved it! I used the freezer tip and rolled out the top layer with my hands before laying it on top and it worked like a charm! Thanks!!
Turned out great! I increased the cardamom to 1/4 tsp. because I love it.
I made these on Christmas eve and on Christmas day everyone was asking for more. The are delicious.
You can cheat and melt the butter instead of creaming and it still works. I substituted raspberry jalapeno jam for the filling.
As usual, I am making these cookies for Christmas. However I spoke with a lady whose Mother-in-law is Czech and she makes them into thumbprint cookies instead of bar cookies. I haven’t done this before but I would suggest that if you try this refrigerate the dough and keep the rest cold before molding them. Then just add your favorite jam or filling.
Turned out great! The recipe doesn’t tell you when to add the vanilla so add that with the egg yolks. I split the dough 2/3 1/3 and pressed the 2/3 into the bottom of a square silicon pan. I then marked with toothpicks and divided into 3 sections so I could use 3 different jams. I did strawberry, apricot and raspberry. Raspberry was the family favourite! For the top layer I took small amounts and flattened them in my palm and then laid them on top of the jam. I will definitely make this again!
Very good. Followed the recipe to the T. Thank you.
This has become the cookie bars I make for every fourth of July. I love that they’re not overly sweet, and the amount of spice perfectly complements the jam and pecans. I usually describe them as pecan sandies with jam in-between.
Made as written. Very easy & not too sweet. Perfect for tea time.
Easy. Because of a school no-nut policy, we skipped the pecans.. Still VERY good. We also skipped allspice & cardamom & used 1/3 tsp cinnamon instead. Would make it the same way next time. Re: top layer of dough: We used our hands to flatten golf ball-sized amounts of dough into ‘pancakes’ and placed them over the jam, overlapping slightly & pressing edges
My twelve year old son made these himself, with a just a little supervision! Followed the recipe exactly as stated; they turned out delicious!
These were great, My kids wanted me to make them again. I doubled the recipe to make a larger amount all at once.
I love the taste of cardomen in this, it really adds to the flavor. This will go in the All Time Keepers file. It is simple to make and a wonderful addition to any cookie tray.
Followed the low sugar jam tip. These were awesome, brought them to a picnic and there were almost none left.
These cookies were a staple at holiday time. My mom made a cookie by the same name, but did not add the spices and used plum jam. These are wonderful.