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Ingredient: raspberry jam

Raspberry Chocolate Chip Squares

Raspberry Chocolate Chip Squares

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Ridiculously Good! Raspberry Almond Chocolate Chip Squares
Easy and attractive, these are good crowd pleasers. It is also a nice way to use up several complimentary flavors of jam, if you have a few half-eaten jars cluttering up your fridge.
Cuisine Staff Lunch
Servings
Ingredients
Cuisine Staff Lunch
Servings
Ingredients
Instructions
  1. Combine the flour and sugar in a large bowl.
  2. Cut in the butter until crumbly.
  3. Add in the egg and the almond extract. Mix well.
  4. Leave 1 cup of this mixture in the bowl and press the rest into a lightly greased 9X13 pan.
  5. Spread the jam over the pressed dough.
  6. Take the chocolate chips and sliced almonds and mix in with the reserved dough.
  7. Sprinkle this mixture over the jam layer in the pan.
  8. Bake at 350°F for 35-45 minutes. Let cool completely
  9. Slice into squares and enjoy!
Recipe Notes

This recipe was found at http://howdoesshe.com/ridiculously-good-raspberry-almond-chocolate-chip-squares/ and slightly adapted by me.

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Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints

February in Review, and Christmas Cookie #2

A favorite photo…

 

A few highlights…

  • I didn’t take any photos.  This picture is really from Feburary 2015!
  • I didn’t write any blog posts
  • What even happened in this month?
  • Maybe there was no February 2016…

And a cookie recipe to go with it!

Print Recipe
Raspberry Almond Shortbread Thumbprint Cookies
Thumbprints are always pretty, and these were especially attractive and flavorful. I got the recipe from CookingClassy.com.
Servings
dozen
Ingredients
Glaze (optional)
Servings
dozen
Ingredients
Glaze (optional)
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). My dough never wanted to come together, so I ended up adding an egg at this point and that worked just fine.
  3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
  4. Cool several minutes on baking sheet then transfer to a wire rack to cool. Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
Glaze Instructions
  1. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
  2. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
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