My family loves all sorts of cookies, like this luscious treat with a buttery crust, raspberry jam, chocolate and meringue. Bake it for a buffet, party or treat.
—NANCY HEISHMAN LAS VEGAS, NV
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 9 SERVINGS
3 large egg whites, divided
1/4 cup butter, softened
1/4 cup confectioners’ sugar
1 cup all-purpose flour
1/4 cup sugar
1/2 cup seedless raspberry jam
3 tablespoons miniature semisweet chocolate chips
1. Preheat oven to 350°. Place two egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Beat in remaining egg white; gradually add flour to creamed mixture, mixing well.
2. Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase oven setting to 400°.
3. With clean beaters, beat reserved egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top.
4. Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack.
Per bar: 198 cal., 6g fat (4g sat. fat), 14mg chol., 60mg sod., 33g carb. (22g sugars, 1g fiber), 3g pro.
Diabetic Exchanges: 2 starch, 1 fat.