Raspberry Pecan Shortbread Squares

  Yeah, these raspberry shortbread squares really don't fit into a new year's healthy plan, but if you need a to-die-for treat, this is a great go-to.  I don't know this recipe's origin, as I got it from a co-worker years ago,  but it never fails to make me go back for seconds. Okay, and no joke, thirds.

It's a super simple recipe, and I promise, you'll be asked to make it again.  As a raspberry lover, I've never substituted any other jam, but I would say use the flavor that you love best.  I would also try different nuts (almonds!).

Raspberry Pecan Shortbread Squares

Preheat oven to 350

2 1/4 C Flour
1 C Sugar
1 C Melted Butter
1 C Chopped Pecans
1 Egg
10-12 oz. Seedless Preserves

Mix all ingredients together in a bowl,  EXCEPT the preserves.

Set aside 1 1/2 cups of mixture

Grease an 8x8 pan (I spray mine)

Press mixture on  bottom of the pan, making sure to cover the corners

Spread preserves on top, within 1/2" of pan edge

Top with remaining mixture that was set aside.

Bake 40-50 mins, until bubbly and getting golden to the top.

Cool completely and sprinkle with powdered sugar, if desired.

Enjoy the weekend, friends!!

Bistro Kitchen with French Doors

  This kitchen (in my mind it's a kitchen), makes me wonder if it is bistro inspired or conservatory-like?  Doesn't really matter, I adore it!

I see myself puttering in and out that door with my plants, drinking coffee in torn old jeans and an effortless tee,  barefoot on a spring day.  I LOVE the warmth and rich, casual vibe of this image.  Those doors!  I suppose it's more appropriate to see myself watching the snow fall as I sit on that bar stool, with a fleece throw wrapped around my shoulders, lol!  Oh who cares, I'd sit there any time.

I was so enamored with this image, I just had to share.  Unfortunately, I could find nothing about the designer or photographer, so if you know something, please let me know so I can give credit?

Here's to being half way through January!!