Those Cookies

10 Dec

I’ve been baking all week, and The Squire and I have been in and out of various grocery stores, collecting stuff for tomorrow. Canapés, cheeses, crackers, nuts, you name it.

And until Tigger asked about those cookies I’d completely forgotten about them. These are my “signature” treats, and whenever I’m asked to bring something, this is what folks expect. I got the recipe from Cooks Magazine, and it is a standby.

Raspberry Streusel Bars – these can be kept for up to three days, but generally disappear before then.

2- 1/2 cups flour

2/3 cup granulated sugar

1/2 teaspoon salt

2 sticks unsalted butter cut into 1/2 inch pieces

***

2 tablespoons butter

1/4 cup brown sugar

1/2 cup old fashioned rolled oats

1/2 cup chopped pecans

***

3/4 cup raspberry preserves

3/4 cup fresh or frozen raspberries

1 tablespoon fresh lemon juice

Preheat oven to 375-F. Cut an 18-inch length of foil and fold it in half lengthwise. Fit into the bottom of a 9 x13 (or similar) baking dish, leaving the ends hanging over. Cut a 14 inch length piece and fit it into the pan, pressing it into the corners, perpendicular to the first piece, again with the ends hanging over. Spray the foil with non-stick cooking spray.

In the large mixing bowl, combine the flour, salt, and sugar. Gradually add the two sticks of butter, until the mixture resembles damp sand.

Measure out 1-1/4 cups of flour mixture and set it aside. Pour the remaining mixture into your foil-lined pan and press it down firmly. Bake for 14 to 18 minutes, until edges begin to brown.

While bottom crust is baking, add the 2 extra tablespoons of butter, the oatmeal, pecans, and brown sugar to the reserved flour mixture.

In yet another bowl, combine the fruit, lemon juice, and preserves, mashing the fruit with a fork to combine, but leave some large-ish pieces of fruit.

When the bottom crust is ready, spread the filling over the hot crust, and sprinkle with the streusel topping. Resist the urge to press down on the filling! Bake about 20 to 25 minutes, until the topping is brown and the fruit is bubbling. Cool on a wire rack for 1 to 2 hours. Remove from pan by grasping the foil extensions.  Makes about 24 squares.

I have used strawberry preserves and frozen, well drained, strawberries, as well as fresh peaches and apricot preserves. Enjoy!

 

 

 

 

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One Response to “Those Cookies”

  1. Lucie December 11, 2016 at 6:30 pm #

    Yum. Thx!

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