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
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If you are familiar with the Austrian Linzer cookie, this is very similar. It takes the wonderful flavors of the Linzer cookie and put it into a bar 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.
Raspberry Lattice Bars
Ingredients
- 1 1/2 cups All-Purpose Flour, + 2 tablespoons, divided
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1 egg, beaten
- 1 teaspoon almond extract
- 1 cup raspberry jam
- 1 egg yolk
- 4 teaspoons water, divided
Instructions
- 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
Nutrition
Tips:
- 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.
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This is an EXACT copy of the Robin Hood Flour recipe from the 80s. I like it but Their newer recipe is better
So what’s the new recipe or what is different in the new one?