This recipe makes lovely jam-filled bar biscuits flavoured with spices and chopped pecans. You could substitute any other jam flavour you like.
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! - 11 Dec 2002 (Review from Allrecipes USA and Canada)
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. - 06 Sep 2008 (Review from Allrecipes USA and Canada)
mmm mmm mm - 18 Oct 2007 (Review from Allrecipes USA and Canada)