The Pioneer Woman Tasty Kitchen
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Raspberry-Almond Squares

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Buttery, light, melt-in-your-mouth, flaky, slightly gooey, almondy goodness! These cookies are quick and easy to make but they look so pretty, no one will know. One of my favorite cookies for the holidays.

Ingredients

  • 1 cup Butter, Softened
  • ⅔ cups Light Brown Sugar
  • 1 whole Egg Yolk
  • 3 Tablespoons Pure Almond Extract
  • 2 cups All-purpose Flour
  • ⅔ cups Raspberry Jam
  • 1 cup Sliced, Lightly Toasted Almonds
  • 3 Tablespoons Powdered Sugar

Preparation

Heat oven to 350 degrees (F). Line a 15 x 10-inch cookie sheet with parchment paper or spray with non-stick spray.

Mix the butter, brown sugar, egg yolk, and almond extract until light and fluffy. Add flour and mix to blend well.

Spread mixture evenly into a baking sheet; press with your fingers until it covers the pan evenly, about 1/4 inch thick. Bake 15 minutes or until just turning golden.

Remove from the oven, cool 5 minutes. Spread with a thin layer of raspberry jam. Sprinkle evenly with sliced almonds. Return to the oven for 5 minutes.

Remove from oven. Cut into squares while still warm. Place the powdered sugar in a sieve and tap lightly to evenly dust the cookes.

Enjoy!

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2 Reviews

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Profile photo of milk10

milk10 on 3.1.2011

I just made this and they are so good, will definitely make these often. Thanks for sharing!

Profile photo of westcoastswedishgirl

westcoastswedishgirl on 1.14.2011

Made this over the holidays to bring to a party, everyone loved them.

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