Twelve Days of Christmas Cookies: Raspberry Almond Triangles

DAY 4: Raspberry Almond Triangles

A delicious bar cookie with a shortbread crust, topped with raspberry jam and sliced almonds. Cut into cute triangle shapes.

RECIPE:

Raspberry Almond Triangles

Servings: 48
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Crust:
1 cup butter, softened
½ cup powdered sugar
½ tsp vanilla extract
½ tsp almond extract
2 ¼ cups flour
¼ tsp salt

Topping:
1 Tbs butter, melted
½ cup sugar
8-10 oz jar seedless raspberry jam
1 tsp vanilla extract
1 egg, lightly beaten
1 cup sliced almonds

Crust:
Preheat oven to 350°F. Line a 15×10” pan with parchment paper, with about 2” overhanging the long sides.

Use a mixer to cream butter and powdered sugar. Beat in vanilla and almond extracts. Slowly beat in flour and salt. Press evenly into lined baking pan.

Bake for 10 minutes.

Topping:
While crust is cooking, prepare topping. In a medium bowl, stir together melted butter, sugar, jam, vanilla, and beaten egg. Spread topping evenly over HOT crust. Sprinkle with sliced almonds.

Bake at 350°F for 20 minutes, or until topping is set. Cool completely. Chill for at least 1 hour before cutting, or the topping will be very sticky.

Use parchment paper to lift block of cookies out of baking pan. Cut into 2 ½ inch squares. Cut each square in half diagonally.

Makes 48 triangles

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