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.

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:
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

Directions:
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.