Needing a special treat for Mother's Day, wedding and baby showers or the upcoming summer holidays? This bar cookie is a favorite for every occasion. It was President Ronald Reagan's favorite cookie, thus the name....
Nancy Reagan's Vienna Bars
1 cup butter or margarine, at room temperature
1 1/2 cups sugar, divided
1/4 tsp. salt
2 large egg yolks
2 1/2 cups flour
1/2 cup red raspberry or red currant preserves
4 large egg whites
2 cups finely chopped walnuts or almonds
In large bowl, combine butter or margarine and ONE HALF cup of sugar. Work mixture together until creamy. Beat in salt and egg yolks. Add flour gradually; when mixture becomes too stiff, knead with fingers to make a smooth dough. Pat dough evenly in 12X17" jelly roll pan. Bake 15-20 minutes at 350 degrees until lightly browned. Cool slightly and spread evenly with preserves; set aside.
In deep bowl, beat egg whites with electric mixer at high speed until stiff peaks form. Using rubber spatula, fold in nuts and remaining cup of sugar. Gently spread mixture on top of preserves, spreading to the edge of the pan. Return pan to oven and bake at 350 degrees for 25 minutes, or until evenly browned. Remove from oven and cool on wire rack 15 minutes. While still warm, cut into bars or sqaures. Makes 30 large bars or 60 cookie squares.
Note...Apricot, peach, strawberry preserves also work well! Store in covered container. These do not freeze well. They are a fragile, melt in the mouth variety.
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