Raspberry Squares
- Refrigeration time: 2 to 8 hours
- Cooking time: 20 minutes
Ingredients
For Single recipe
(8x8x2-inch square baking pan)
Ingredients to be Creamed:
- ½ cup butter, softened (1 stick)
- ½ cup sugar
Moist Ingredients:
- 4 egg yolks
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
Dry Ingredients:
Flour for Rolling:
- ¼ to ½ cup flour for rolling out the dough
Raspberry Jam:
- ½ cup raspberry jam (see comment section below)
Ingredients
For Double recipe
(13x9x2-inch oblong baking pan)
Ingredients to be Creamed:
- 1 cup butter, softened (2 sticks)
- 1 cup sugar
Moist Ingredients:
- 8 egg yolks
- 2 teaspoons vanilla
- ½ teaspoon almond extract
Dry Ingredients:
- 4 cups flour
- ⅛ teaspoon salt
Flour for Rolling:
- ¼ to ½ cup flour for rolling out the dough
Raspberry Jam:
- 1 cup raspberry jam (see comment section below)
Instructions
-
Separate eggs saving egg yolks only. Click here for step-by-step instructions on how to separate eggs.
- Place yolks in a bowl and set aside.
- Cream butter and sugar until light and fluffy.
- Add egg yolks, vanilla, and almond extract; mix well.
- Add flour and salt; mix well.
- Chill dough for at least 2 hours, preferably overnight.
- Preheat oven to 350°.
- Using the palm of your hand, flatten half the dough into an ungreased baking pan.
- Spread a thin layer of raspberry jam over the dough in the cake pan.
- Roll remainder of dough out onto a lightly floured surface. Dough should be about ⅛-inch thick.
- Cut long strips of dough using a knife or a pizza cutter. Strips should be about ½-inch in width.
- Criss-cross the strips of dough across the top of the jam.
- Bake until the strips of dough on top are light brown; 15 to 20 minutes.
- Cool and cut into 1 or 2-inch squares.
Comments
If using a 8x8x2 square baking pan recipe makes about 24 cookies.If using a 9x13 rectangular baking pan recipe makes about 48 cookies.
Seeded or seedless jam? Either is fine!