Just in time for summer picnics and Fourth of July parties! I've doctored the Raspberry Delights recipe from Taste of Home's "Best Summer Desserts 2010" magazine and created a heartier, healthier dessert using whole wheat flour, egg whites and organic strawberry preserve. I've also made the addition of our favorite cream cheese frosting as a rich, flavorful swirl on top.
Variations on this recipe abound! Try any of your favorite fruit preserves or homemade jams for a delicious spin. Combine two or more fruits like strawberry and raspberry for a berry-tastic treat! Experiment with your families favorite nut flavors. Hickory nuts, walnuts, almonds, even sans nuts could all enhance the flavor of this cookie bar! I know I'll be trying a butter streusel topping sprinkled over the next Strawberry Hazelnut Splendor I make for my family!
Strawberry Hazelnut Splendor
1 c Butter, softened
1 c Sugar
2 Eggs, egg-whites only
1/2 c Whole Wheat Flour
1 1/2 c All Purpose Flour
1 c chopped Hazelnuts
1 c organic Strawberry Preserve
1. Cream butter and sugar in a large bowl until fluffy. Beat in egg whites. Gradually add flours and mix well. Stir in nuts until thoroughly blended.
2. Spread half of the batter into a lightly greased 13x9 baking pan. (Note: Don't be afraid to get your hands dirty! Spreading with your fingers may work easier than with a spatula.) Spread strawberry preserve over the entire surface of the pan. Drop remaining dough over strawberries in small dollops, in a random, haphazard way. Leave random spots of strawberry preserve exposed.
3. Bake at 350 degrees F for 30-35 minutes or until top is golden brown. Let cool. Drizzle with your favorite icing or leave plain. Cut into bars and serve up the splendor!