Bar Cookie Recipes: Raspberry Lattice Bars2013-04-21
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- Yield : 30 bar cookies
- Servings : 30
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
This information is per serving.
Calories from Fat31
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.
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.
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