Bar Cookie Recipes:
This is one of the nicest bar cookie recipes I have ever had.
Not only are these dainty bar cookies attractive to look at, they are also wonderful to eat!
The recipe comes from a fantastic cookbook called Robin Hood Baking: Over 250 Recipes from Robin Hood's Baking Festival and Home Baking Cookbooks.
1 1/2 cups + 2 tablespoons (405 mL) Robin Hood All-Purpose Flour, divided
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1/2 teaspoon (2 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) ground cinnamon
1/2 cup (125 mL) butter
1 egg, beaten
1 teaspoon (5 mL) almond extract
1 cup (250 mL) raspberry jam
1 egg yolk
4 teaspoons (20 mL) water, divided
Preheat oven to 375°F (190°C).
Combine 1 1/2 cups (375 mL) flour, the brown and granulated sugars, baking powder, salt and cinnamon in mixing bowl. Mix well. Using two knives, a pastry blender or your fingers, cut in butter until the mixture resembles coarse crumbs. Add egg and almond extract. Mix with a fork. Transfer 1/2 cup (125 mL) of the mixture to a small bowl and set aside. Press the remaining mixture into a greased 9-inch (2.5 L) square cake pan. Spread jam evenly over top.
Add 2 tablespoons (30 mL) flour to reserved mixture and stir to blend. Stir in water (about 1 tablespoon/15 mL) until the dough holds together. (It will resemble pastry dough.) Divide the dough into 12 portions and roll into pencil-like strips. Crisscross the strips diagonally over jam to form a lattice. Mix the egg yolk with 1 teaspoon (5 mL)of water in a small bowl. Brush over lattice.
Bake at 375°F for 25 to 30 minutes or until golden. Cool completely in pan on rack, then cut into bars.
Makes about 30 bars
- The strength and flavor of almond extract varies considerably among brands. It’s best to use a smaller amount the first time you bake with an extract, then gradually increase the quantity to suit your taste.
- Both salted and unsalted butter work well in baking. In most cases, they are interchangeable — it just depends on what you are accustomed to.
- Choose a jam that is thick for this recipe.
- Using a fork, rather than a spoon, to mix the dough helps keep it crumbly. If you use a spoon, it is tempting to make it smooth, which you don’t want.
- Bar cookie recipes usually freeze well and this recipe is no exception.
Nutritional Analysis Per Serving
Calories 99; Calories from Fat 31; Total Fat 3.4g; Saturated Fat 2.0g; Trans Fat 0.0g; Cholesterol 21mg; Sodium 64mg; Total Carbohydrates 16.3g; Sugars 8.9g; Protein 1.1g; Vitamin A 2%; Vitamin C 0%; Calcium 1%; Iron 2%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
If you are familiar with the European linzer cookies, this is quite similar.
The recipe takes the traditional linzer cookie and puts it in a handy bar cookie format.
It is easy to make and the results are simply delicious.
This recipe for raspberry bars would make a perfect holiday or Christmas cookie and will be beautiful mixed with other cookies on a holiday dessert tray.
Look here for another of our bar cookie recipes.
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