Raspberry Bar Cookies
"I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor."
photo by Tinkerbell
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
24-30 bars
ingredients
-
Crust
- 2 cups flour
- 1⁄2 cup powdered sugar
- 1 cup margarine
-
Filling
- 1 cup seedless raspberry jam
- 2 tablespoons lemon juice
-
Crumble Topping
- 3⁄4 cup flour
- 1 cup chopped walnuts
- 1⁄2 cup light brown sugar
- 1⁄2 cup margarine
directions
- Preheat oven to 350 degrees.
- For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
- For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
- For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
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Reviews
-
This is a very good not too sweet bar cookie. I had trouble with the Crumble Topping. Mine was very sticky. Maybe I added too much margarine. I could not sprinkle it; I spooned it on and pressed each spoonful gently to spread it out. It baked okay with a little of the raspberry jam peeking through. I will definitely make this again. Thanks. -
What I really liked about this recipe is that they weren't overly sweet. I enjoyed the raspberry & lemon combination as well. I used pecans instead of walnuts (due to an allergy) & then divided the topping in half. I sprinkled one half over half the pan of crust & filling & into the other half I mixed a 1/2 cup of sweetened shredded coconut. We liked both versions but have to say the sweetened coconut added a little extra moisture to the topping without getting too sweet. The recipe is so easy to make. Especially not having to cool the crust before layering. ;) Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.
Tweaks
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What I really liked about this recipe is that they weren't overly sweet. I enjoyed the raspberry & lemon combination as well. I used pecans instead of walnuts (due to an allergy) & then divided the topping in half. I sprinkled one half over half the pan of crust & filling & into the other half I mixed a 1/2 cup of sweetened shredded coconut. We liked both versions but have to say the sweetened coconut added a little extra moisture to the topping without getting too sweet. The recipe is so easy to make. Especially not having to cool the crust before layering. ;) Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.
RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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