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Grandma Schnur's Bitten Recipe (Bar cookie) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
5 Cups of Flour (My mom used Wondra Flour, but all purpose works too)
1 Pound of salted butter at room temperature not to soft
1 heaping tablespoon of Crisco
3 egg yolks plus 1 whole egg
(Save the whites)
1 Cup of Sugar
Grated rind of one orange

Apricot jam or filling of your choice. We always used Solo Apricot Filling
Ground walnuts
Colored sprinkles and sugar

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***My mother's notes***

Xmas Bitten - 12-1-85 -

(4 lbs Butter) 5 lbs for bigger pans
Large bitten - 1 hour at 350 degrees
Small bitten - 45 minutes at 350 degrees
(foil after 15 minutes) bake upto 50 minutes

2-1/2 can of apricot (large pan)
1 2/3 cans of apricot (small pan) 1-1/2 cans apricot - bake 45 minutes - cover after 10 minutes

1-1/2 - 2 pounds of ground nuts

1 tablespoon of cornstarch to 1 can of apricot preserves & 1 can of apricot filling too.
Directions:
Directions:
Mix the flour, butter and tablespoon of crisco together till crumbly. Mix in the eggs and sugar and mix till incorporated. Chill dough for 1/2 hour.
Cut the dough in half
Roll the dough between parchment paper. Carefully place this as the bottom layer of your cookie sheet. Make sure the dough isn't to thick. Using the apricot jam/filling, us 1 or 2 jars/cans of jam and spread evenly.

With the remaining dough, you will roll out and this will be your top layer. Once the top layer is on, you will whip up your egg whites till foamy. This gets spread on the top layer. This holds on your sprinkles/sugar. Once that is complete, sprinkle ground walnuts and sprinkles and sugar evenly across the top. Bake at 325 - 350 degrees for at least 25-30 minutes. (Each oven varies, so set time for less, and check if it needs more time). This should be a light golden brown. If you keep it to long in the oven it can burn so be careful. When you pull out of the oven, make sure you run a knife around the edges where the jam has stuck, this will be easier to remove when cooled.
When cooled, cut into 2" squares. These can also be put in airtight containers and frozen. My mom used to line a bakery tin with tin foil and one for the top and we would store in a super cold place.
Number Of Servings:
Number Of Servings:
24-36 bars - varies depending on how big slices are cut
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
My family would love making these every year at Christmas. With the leftover dough we would make cut out cookies that were like 1" bitesize cookies. The buttery dough was delightful! This was a family tradition!

 

 

 

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