Blueberry Pistachio Bars

Last week I had an interview for a Pastry Chef position at a restaurant in Charlotte. I had to make 3 different desserts and this was one of them. I tried them out on Brandy (who barely eats anything non-chocolate) and she loved them! Whip up a batch...they're delicious!


Recipe:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 to 2/3 cup raspberry or strawberry jam, apricot preserves or marmalade (I used blueberry preserves)
• 2/3 cup chopped natural California pistachios

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9-inch square (or 7-1/2 x 11-1/2 x 1-3/4 inch oblong) pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares. Makes 24 to 32 cookies. Store in an airtight container in the refrigerator for up to 2 weeks.