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Cherry Almond Cookie Bars


 I just got back from Ikea, boy do I love that store?!!! I bought some new toys for my photos, can’t wait to try them soon. We have a fire going and I finally managed to put some Christmas decorations on the table. It is starting to feel and look like Christmas.
Lunch is cooking and I have a minute to share another yummy treat for you to enjoy this Holiday Season.
Cherry Almond Cookie Bars
250 grams all purpose flour
2tsp baking powder
140 grams butter( room temperature)
80 gram powdered sugar
4 egg yolks
zest of one lemon
pinch of salt
1/2tsp vanilla
Approximately 1 cup cherry jam, or other jam you like is fine too 
4egg whites
pinch of salt
200 grams granulated sugar
190 grams ground almonds or walnuts
In a large bowl, sift together flour baking powder and salt.
Using a mixer, beat butter and powdered sugar, add egg yolks, one at a time, lemon zest and vanilla and beat until smooth, turn the mixer on low speed and add flour mixture in additions, until a “cookie” dough is formed, don’t over mix. This whole process can be done by hand as well.
Chill the dough for about 30 minutes.
Rolling the dough
Line your jelly roll pan with parchment paper, and spray with PAM spray or butter, make sure you spray or butter the sides as well.
For rolling the dough you’ll need 2 pieces of parchment paper.Place one piece of parchment paper on your work surface, lightly flour, put the cookie dough on the top, lightly flour the top of the cookie dough. Place another piece of parchment paper on the top of the dough, using the rolling pin roll the dough out into approximate size of you jelly roll pan. It doesn’t have to be perfect.
Once you have it all rolled out. Gently peel of the top parchment paper. Using your both hands, grab the bottom parchment paper with the cookie dough and flip the rolled dough onto the jelly roll pan. Peel off the parchment paper.If needed using your hand push the dough where it needs to be pushed, or use a small rolling pin if you have one.
Spread the jam on the top.
Preheat oven to 350F
In a clean bow whip egg whites, add pinch of salt, once the soft peaks start to form, gradually add sugar, whip until firm peaks are formed. Fold in all the ground walnuts, or almonds.
Spread the meringue on the top of the jam.
I use a long angled spatula that I lightly wet with warm water. Smooth the meringue out.
Bake for about 20-22 minutes or until meringue becomes lightly golden.
Let cool completely. Cut and serve. They keep pretty well too. 


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One Comment

  1. This is a lovely cookie, I'm going to make this for my Dad. We have a coconut raspberry jam slice in Oz that is similar, but I like your recipe more with the ground nuts. Thanks for sharing. Merry Christmas 🙂

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