Raspberry Squares


For  Single recipe    (8x8x2 square baking pan)

Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Flour for Rolling:

Raspberry Jam:


  1. Separate eggs saving egg yolks only. Click here for step-by-step instructions on how to separate eggs.
  2. Place yolks in a bowl and set aside.
  3. Cream butter and sugar until light and fluffy.
  4. Add egg yolks, vanilla, and almond extract; mix well.
  5. Add flour and salt; mix well.
  6. Chill dough for at least 2 hours, preferably overnight.
  7. Preheat oven to 350°.
  8. Using the palm of your hand, flatten half the dough into an ungreased baking pan.
  9. Spread a thin layer of raspberry jam over the dough in the cake pan.
  10. Roll remainder of dough out onto a lightly floured surface. Dough should be about ⅛-inch thick.
  11. Cut long strips of dough using a knife or a pizza cutter. Strips should be about ½-inch in width.
  12. Criss-cross the strips on top of the jam and dough in the cake pan.
  13. Bake until the strips of dough on top are light brown; 15 to 20 minutes.
  14. Cool and cut into 1 or 2-inch squares.


If using a 8x8x2 square baking pan recipe makes about 24 cookies.

If using a 9x13 rectangular baking pan recipe makes about 48 cookies.

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