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I have to tell you, I can make a fierce three-cheese lasagna but I am not what you’d call a ‘natural’ at baking. Not one of those people that don’t need a measuring cup to create a masterpiece. So last Christmas when I was put in charge of desserts, my sister threatened to hit the bakery on the way to my house, just in case.
Well, I knew I had to prove myself and I don’t mean chocolate chip cookies. I wanted something everyone would remember, something they didn’t expect from me. It had to be quick and easy. I found this recipe for Raspberry Cake Bars. I made three dozen and managed to get just two of the bars for dessert. They were gone just like that!
This Christmas, my sister, the natural, is in charge of desserts, but I’m bringing Raspberry Cake Bars. Just in case. 🙂
You must try them – Enjoy!
Raspberry Cake Bars
Total Time: 45 min
Prep: 10 min
Cook: 35 min
Yield: 16 squares
Ingredients
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
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
Directions
Preheat the 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 the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.
Preheat the 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 the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.