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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Holly Harris' Raspberry Almond Squares Recipe

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This recipe for Holly Harris' Raspberry Almond Squares is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cream together:
1 C. butter
1 C. sugar
Add:
1 egg
½ tsp. almond extract
Add:
1 ½ C. flour
½ tsp. baking powder
½ tsp. salt
Raspberry Jam (8-12 oz.)
Directions:
Directions:
Mix all ingredients well…you may need to use your hands. Press mixture into lightly greased 9x13” pan. Make deep diagonal indentations across the pan (envision shallow gutters or ditches), about ½” to 1” apart with finger. Lines will run diagonally across the pan, starting in the corner. Using a spoon, carefully fill indentation with raspberry jam (takes about 8 oz.).
Bake at 350 degrees for about 15-20 minutes until light brown around the edges only. Do not overbake.
Cool. Cut into squares.
Personal Notes:
Personal Notes:
Holly used to make these when she taught Relief Society lessons. We looked forward both to her lessons and to these yummy cookies! If you want to follow Holly's example, serve only the squares that look perfect and eat the rest yourself. She didn't specify if the imperfect ones should be eaten all in one sitting.

 

 

 

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