DAY 1: Welcome to the Second Annual Twelve Days of Christmas Cookies! This year, I have twelve new cookie recipes to share, starting with this recipe for Raspberry Crumb Bars. They are a shortbread based cookie, which makes them pretty crumbly to eat, but I love the combination of raspberries and nuts. For the raspberry filling, I used a combination of homemade Red Raspberry and Black Raspberry Jams that I canned last summer.
The original recipe, from Family Fun magazine (printed below with a few adjustments), is baked in a 9” square pan, but I doubled the recipe and baked them in a rimmed 17×12” baking pan.
Visit: First Annual Twelve Days of Christmas Cookies for a recap of the cookies from last year.
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla
2 cups flour
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup chopped walnuts
1 cup raspberry jam
Preheat oven to 375°F. Grease a 9-inch square pan with butter or cooking spray. (**See Note below for using larger baking pan)
In a mixing bowl, beat the butter and sugar until well blended. Beat in vanilla. Add the flour and salt and beat just until the flour is incorporated. The dough will be crumbly. Press about two-thirds of the dough into the greased pan. Bake for 10 minutes, or until the edges are lightly golden.
While the shortbread cools slightly, mix the oats and nuts into the remaining one-third of the dough. The mixture will be very crumbly; it is easier to use your hands to mix the topping.
Spread the raspberry jam on the shortbread, then evenly cover the jam with the crumb topping. (TIP: for easy jam spreading, heat the jam slightly in the microwave; stir and pour over crust.)
Bake the bars for 20-25 mins, or until the topping is golden brown.
Cool on a wire rack for about 15-20 minutes. While the shortbread is still slightly warm, cut it into 16 squares, then cut each square in half diagonally. Once the triangles cool completely (they are very fragile while warm), lift them from the pan with a metal spatula.
Makes 2 1/2 dozen.
**NOTE: I doubled the recipe and baked them in a 17×12” rimmed baking sheet for 8-9 minutes for the crust, and then the whole bars for about 18-20 minutes. Using this sized pan makes for slightly thinner bars than the original recipe, which I liked. Yield: about 70 triangles.