Raspberry-Almond Cookie Bars

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Oh, how I love me some shortbread. These are awesome—I give them an 8. Keep in mind I am completely in love with any type of shortbread. My neighbor Roxanne made these, and she used store-bought strawberry jam, which was also amazing. The recipe came from ourbestbites.com.
I made them, and here are my changes:

 Raspberry-Almond Cookie Bars
2 1/4 cup all purpose flour I would try 50% almond flour next time
1/2 cup granulated sugar I cut this down to 1/3 cup
1/2 cup plus 2 tablespoons packed brown sugar I cut this down to 1/3 cup
1 cup old fashioned oats
1 teaspoon kosher salt (if using table salt, decrease to 1/2 teaspoon) I used kosher
1 cup butter (2 sticks) at room temperature I did 10 Tbs. of butter and 1/3 cup of canola oil
1 egg, slightly beaten
1 1/2 teaspoons almond extract
3/4 cups raspberry preserves See note below
1 tablespoon coarse turbinado sugar, optional I left this out

 You preheat the oven to 350, and put some parchment in an 8x8 pan. You mix the dry ingredients and then you add the butter, which you have cut into chunks, that is at room temp, not cold like for normal pastry. Then you add the egg and almond and mix it until it comes together. You put half in the bottom of the pan, make it smooth, put the jam on top, and then crumble the rest on top. It bakes for about 40-50 minutes, until it gets brown on top.

 http://ourbestbites.com/2015/06/raspberry-almond-cookie-bars/

 So, if I made them again, I would add more oil. The reduced butter was fine on taste, but not so much on texture. These need to be like a cookie dough, and mine was more like crumbly tart dough. So, next time, I will increase the oil. As to the raspberries, I pureed fresh raspberries, added fresh lemon juice and a couple of Tbs. of sugar. The overall sweetness was fine, so just increase the oil. If I were making them for company, I would do the 2 cubes of butter. I got 16 decent sized bars out of this recipe.

Comments

  1. thejohnmfamilyJanuary 31, 2019 at 7:48 AM

    so, you could almost use half of the cookie base. I think it's too thick. I did 4 Tbs. of brown sugar and 2 of white, and it was sweet enough for me. I also did half almond flour, but I had to add an extra few Tbs. of flour.

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