Reviewed: Mar. 20, 2009

I tried these to use up a huge jar of apricot preserves and some pine nuts that needed to go. I toasted the pine nuts during the first bake (dry skillet on medium for a few minutes, shaking & flipping about every 30 seconds). I thought the bars were pretty good. Two flaws for me: 1, they're a little too sweet for my taste and 2, the baking times didn't work for me - the bars *looked* nicely done with the instructed times, but the middle was still really soft and gooey when I cut into them. I did forget to score the bars before the second bake, so maybe that's my issue. They're back in the oven again (missing one piece!) and I'm afraid to burn the edges while trying to get the middle cooked.

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Melissa

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Reviewed: Jan. 15, 2009

These were very good. I did add a pinch of salt to the flour mixture and I used non-stick spray to prepare the baking pan. Think I'd prefer to toast the nuts and just put them on the cut bars instead of sprinkling them on the top and THEN cutting.

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gapch1026

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Reviewed: Dec. 18, 2008

I made this for my sister (she is on a liver transplant list) because it is so VERY VERY low sodium -- only sodium is from the egg. I used one whole egg instead of the 2 yolks and 1/2 graham flour and 1/2 white. Used 1/2 jar of apricot preserves and sliced almonds. It was great! Next batch will be with seedless blackberry preserves and chopped walnuts that I have on hand, but I'm afraid the sliced almonds (and maybe the part hertier flour) really made this. I made 5 batches of low/no sodium cookies and this was the best to me.

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Hubcitypam

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Reviewed: Mar. 28, 2008

These were really really good. Made my own quick preserves to put on top...didn't have any nus so I put coconut on top...really yummy...like shortbread with an apricot/coconut topping...will do again with other toppings Have tried with lingonberry preserves with a oatmeal/brown sugar toppng...these came out wonderful...tart yet sweet...perfect for a Norwegian potluck!

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 24, 2007

Awesomely delicious! I put 1/4 t. almond extract in the base and almonds on top, made half w/raspberry and 1/2 w/apricot. Quick & easy!

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LAURIE09

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Reviewed: Dec. 17, 2006

It is hard to stop at just one! I used almonds rather than walnuts, and baked it longer the first time (it just looked un-done). Next time I make these, I probably will grease the pan too, because they are hard to get out once they've cooled! I can't wait to share these little gems!

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: Sep. 26, 2006

I really did not care for these. I halved the recipe and cooked in an 8 in sq. pan. I did not deviate from the crust recipe at all and thought it was bland and flavorless. I was surprised by the omission of salt -- that would have helped. And perhaps adding additional extract, maybe almond, would be an improvement. I thought the texture was fine. I also increased cooking time by about 5 minutes on each portion per previous reviews. I used half apricot low sugar preserves and 1/2 preserves that were sweetened with splenda. The apricot was the only tasty part of the bar!

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ANNALHB

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Reviewed: May 24, 2005

This is a keeper. I, too, had to bake the 2nd go-around much longer, as the crust was too soft. But the end result was worth the extra time. I used toasted almonds in place of walnuts, as hubby is allergic to walnuts. And, I used fresh apricots mixed w/sugar blended in a food processor and cooked for 5 minutes in lieu of preserves.

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LVK01

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Reviewed: Mar. 13, 2005

Very good even though I used non dairy marg. (I'm sure they'd be much better with butter but I'm allergic to dairy) and a can of solo brand apricot filling. Baking times didn't work for me though, baked 2nd time for > 30 min. and crust was still moist and too soft in middle although the bottom was golden brown. Could be that I had it out of oven too long between 1st & 2nd baking. Well worth another try, think next time I'll increase 1st baking time to 25 min. or until the crust appears to be almost done. Thanks Marian.

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BONTON

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Reviewed: Jan. 26, 2005

These are very addicting for me! My family members didn't love them as much, but I have to be careful in having them around! I have tried them with pecans also, but really like English walnuts better on these. Thanks Marian!

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KRISTIN

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Reviewed: Sep. 14, 2004

EXCELLENT!! These are so incredible - people just rave over these when I make them. Thank you Marian for this delicious cookie bar!! P.S. Not sure what the last lady did...but I bet money is was the turkey NOT the cookies.

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CHERYL UTLEY

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 11, 2001

I made this for thanksgiving dinner and two peple threw up. It could have been my turkey, but I doubt it.

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ELYSE DANIELLE

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Reviewed: Dec. 15, 2000

OH MY GOD!!! I made these as part of a friends wedding buffet, and they were SCARFED DOWN!!! Also, I included them in my holiday cookie tray for work, and they were the first ones gone. Great easy recipe--reminds me of my Hungarian grandmothers Linzer cookies! :-) A MUST TRY!!!!

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RAVRAM

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Reviewed: Jun. 6, 2000

Everyone loved these. The second baking took a little longer than the recipe indicates. I've also tried this using raspberry preserves. Great easy recipe.

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