1 c. butter, softened
¾ c. sugar
½ t. vanilla extract
2 ½ c. all purpose flour
10 oz. jar seedless raspberry jam
½ c. chopped pecans
Beat butter and sugar until creamy. Add egg and vanilla, beating until blended. Add flour, beating until blended. Reserving one cup dough, press remaining dough firmly into a lightly greased 9x9 baking pan. Spread jam evenly over crust. Stir pecans into reserved one cup dough. Sprinkle evenly over jam layer. Bake at 350 degrees for 25 to 28 minutes or until golden. Cool completely on a wire rack. Makes about 1 ½ dozen.
These are really yummy. They remind me so much of scones from the Puyallup Fair. I have to specify because Tyler and I have learned through our marriage that
Do your best to get the sticky dough off your fingers or spoon and from there, see if you can do it so it covers the majority of the jam layer. Good luck.
As far as I know, the word ‘sprinkle’ should be reserved for salt, sugar, sprinkles themselves, and maybe powdered sugar (although that seems more of a ‘sift’ to me). Other than that, the recipe is fairly easy. My oven needed to cook them longer (more like 38 minutes) so you have to watch them at the end. Happy baking.