Raspberry Chewies

Kat
I tried and tried to figure out a way to pun that title so it read like the iconic Prince song, “Raspberry Beret”, but alas, my brain is shot from this year. I’m sorry to once again be a disappointment.

You know what’s not a disappointment? These bars. I first had them at a cookie exchange at work two Christmases ago. I read something the other day that said, “One good thing to come out of Covid is the cancellation of cookie exchanges”. I felt personally wounded by that statement. Give me all the cookie exchanges. Who are these Grinches who are anti-sugar? Get. out. of. here.

That’s my friend, Jennifer. We have taught together for the past four years.

Some things you should know about Jennifer:
1. She’s a fantastic cook and is so generous about inviting people over to have dinner with her and her husband.

2. She’s the only person I have met who can match me line for line for obscure Disney references. (We recently (as 31 year olds) got together to watch PollyAnna and quoted it as if it hadn’t been 20 years since we last saw it).

3. She makes amazing Halloween costumes and has won many competitions.

4. She is a very talented crocheter (another odd thing we have in common).

5. We watched FRIENDS with a small group in a theater last year for the 20th anniversary. Ross and Rachel were breaking up for the first time. Apparently, Jen was the only person in American who didn’t know the “We were on a break” episode because she shouted out, “THIS IS A SAD ONE!” And the theater erupted in laughter because who didn’t know that was going to happen?

These raspberry chewies are her recipe, and your Christmas needs them.

3/4 c. butter
1/4 c. sugar
1 1/2 c. flour
2 egg yolks (keep whites separate)
Cut together as for crust and press into buttered 9×13 pan. Bake at 350 for 15 minutes.

2 egg whites
1/2 c. sugar
1 c. chopped walnuts
Beat egg whites until foamy. Add sugar and fold in nuts.

Sidenote: I had never made meringue before, and heavens, I thought I was going to see 2021 before I saw the “peaks” of meringue.

1 1/2 c. raspberry preserves (seedless)
1 c. coconut
Spread preserves over baked crust, then sprinkle with coconut. Spread meringue over the top. Bake at 350 again for 30 minutes.

Tomorrow is Jennifer’s birthday. Make these in her honor. You won’t regret it. One bite and you’ll say to your diet, “We are on a break!”