From the kitchen of One Perfect Bite...I must be brutally honest here. I love Swedish raspberry bars and the recipe I'm sharing with you tonight is my second favorite. I have not yet come across anything that beats the buttery flavor and appearance of my first choice, which you can find here. That being said, the cookie I'm featuring tonight is much easier to make and it is quite flavorful, especially if you use a quality raspberry preserve, such as Smuckers, to prepare it. I know those of you who make this version of Swedish raspberry bars will not be disappointed. While it takes an hour to bake them, they come together quickly and keep well. Here is how this simple cookie is made.
Raspberry Bar Cookies...from the kitchen of One Perfect Bite courtesy of The Best of Fine Cooking Cookies
1-1/2 cups + 2 tablespoons (13 oz.)unsalted butter, room temperature
1-2/3 cup granulated sugar
3-1/2 cups (1 lb.) all-purpose flour
1-2/3 cups (7-1/2 oz.) chopped, toasted hazelnuts
2 cups raspberry preserves
1) Heat oven to 350 degrees F. Butter a 9 x 13-inch pan. Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour and mix just enough to incorporate. Add nuts and mix a little longer until just blended.
2) Press about two-thirds of the mixture into prepared pan. Cover dough with raspberry preserves and then crumble remaining dough on top. Bake for about an hour, until the top is lightly browned. Place pan on a rack to cool. Cut into 1-1/2 inch squares. Yield: about 48 bars.
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