LOOKING for: who shared the bar cookie recipe.....

eileenlaunonenMarch 13, 2008

Cant find it I recieved a recipe somehow that was I think either butter cookie or short bread based you could use any choice of filling then you used the remaining dough to blop ontop and dust with confectioners...anyone have or remember this???? At first I thought it was Paula Deens recipe HMMMMMMMMM...... TIA

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I think these are even better with apricot.

Roselin's Raspberry Bars
2 1/2c all purpose flour
1 c sugar
1 c chopped pecans OR walnuts
1 c butter, softened
1 egg
1 10 jar raspberry preserves

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.

    Bookmark   March 14, 2008 at 5:00PM
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Sandra Lee's Raspberry bars!

I've made these

1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Preheat oven to 350 degrees F.
Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes

    Bookmark   March 14, 2008 at 5:16PM
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