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Sharon McAndrews of Kennedy said she found this "most favorite holiday cookie recipe" in "either the Sunday newspaper coupons section, or a women's magazine, more than five years ago -- and I have been baking it ever since (and not just for the holidays). I think it's the splash of raspberry that makes it a constant favorite in our home and with those whom we share it." It was a favorite of our tasters, too, including Karen Carlin, who baked it in a snap (but she says she'd add more raspberry jam to better cover the pan).

• 1 cup (2 sticks) butter, softened
• 2 cups flour
• 1/2 cup packed light brown sugar
• 2 cups semisweet chocolate morsels
• 14-ounce can sweetened condensed milk
• 1/2 cup chopped nuts (optional)
• 1/3 cup seedless raspberry jam

Preheat oven to 350 degrees. Beat butter in large bowl until creamy. Beat in flour and brown sugar until well mixed.

With floured fingers, press 1 3/4 cups crumb mixture onto bottom of greased 13-by-9-inch baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup morsels and sweetened condensed milk in small saucepan. Melt over low heat, stirring until smooth. Spread over hot crust.

Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoons of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Continue baking for 25 to 30 minutes or until center is set. Cool. Cut into bars.

Makes about 2 dozen cookies.

-- Sharon McAndrews, Kennedy