raspberry-jam-bars-tx

If you don’t mind, I think I’ll post the dessert to our late winter picnic first.

We just got back from a fencing tournament and our good friends’ house, and I am really tired, not to mention I know I’m losing an hour of sleep tonight because of Daylight Saving, and that makes me even more tired (Darn you, Benjamin Franklin!), so I didn’t feel like trying to remember what I did to make those chicken hand pies. At least not tonight.

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These raspberry bars will be easy to post since I don’t have to type out a whole recipe. They are simply a variation on the peach cobbler bars I posted last fall.

By the way, that recipe was a variation on a cherry bar recipe my friends’ mom makes. So thank you, Kathy!  These are wonderfully easy to make, and quite scrumptious.

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raspberry jam bars

1 cup (2 sticks or 224g) unsalted butter at room temperature
2 cups (380g) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups (300g) unbleached all-purpose flour
3/4 teaspoon salt
1 cup raspberry jam

for the glaze:
1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure almond extract

1. Preheat oven to 350 degrees 180 degrees celsius). Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread three-fourths of the mixture into the prepared pan. Distribute the jam be teaspoonfuls evenly over the batter. Drop the rest of the batter by tablespoonfuls over the jam, and bake for 20-25 minutes, or until the edges start to turn golden brown.

3. Allow to cool, and cut into 3 inch squares. Whisk together the powdered sugar, cream, and almond extract, and drizzle over the bars.