Bar Cookie Recipes: Raspberry Lattice Bars

Diets

Vegetarian

Ingredients

Refrigerated
- 1 Egg
- 1 Egg yolk

Condiments
- 1 cup Raspberry jam

Baking & Spices
- 1 tsp Almond extract
- 1/2 tsp Baking powder
- 1/2 cup Brown sugar, packed
- 1/2 tsp Cinnamon, ground
- 1/4 cup Granulated sugar
- 1 5/8 cups Robin hood all-purpose flour
- 1/2 tsp Salt

Dairy
- 1/2 cup Butter

Liquids
- 4 tsp Water

Time
Prepare: 20M

Found on cookingnook.com

Description

Add to Recipe BoxThis 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. Ingredients1 1/2 cups + 2 tablespoons (405 mL) Robin Hood All-Purpose Flour, divided1/2 cup (125 mL) packed brown sugar1/4 cup (50 mL) granulated sugar1/2 teaspoon (2 mL) baking powder1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) ground cinnamon1/2 cup (125 mL) butter1 egg, beaten1 teaspoon (5 mL) almond extract1 cup (250 mL) raspberry jam1 egg yolk4 teaspoons (20 mL) water, divided MethodStep 1Preheat oven to 375°F (190°C).Step 2Combine 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.Step 3Add 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.Step 4Bake at 375°F for 25 to 30 minutes or until golden. Cool completely in pan on rack, then cut into bars.Step 5Makes about 30 bars 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. Did You Know?… 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. If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks. Click here to add your own favorite recipes. Look here for another of our bar cookie recipes. var hupso_services_t=new Array(Twitter,Facebook,Google Plus,Pinterest,StumbleUpon,Delicious,Email,Print);var hupso_background_t=#EAF4FF;var hupso_border_t=#66CCFF;var hupso_toolbar_size_t=medium;var hupso_twitter_via = cookingnook;var hupso_image_folder_url = ;var hupso_twitter_via=cookingnook;var hupso_url_t=;

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

Nutrition

Nutritional Info This information is 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%

Serves: 30 bar cookies
Prepare: PT20M
Cook Time: PT