Raspberry-Almond Cookie Bars
Ingredients
The base
-
2 ¼
cups
all purpose flour
-
½
cup
granulated sugar
-
½
cup
brown sugar
-
1
cup
old fashioned oats
-
1
teaspoon
kosher salt
-
1
cup
butter
-
1
large
egg
-
1 ½
teaspoons
almond extract
The topping
-
¾
cup
raspberry preserves
-
1
tablespoon
coarse turbinado sugar
Instructions
- Preheat the oven to 350°F and line an 8x8 pan with parchment paper.
- In a mixing bowl, combine flour, granulated sugar, brown sugar, oats, and salt.
- Add butter, beaten egg, and almond extract to the mixture and mix until it forms a cohesive dough.
- Set aside half of the dough and press the remaining dough into the bottom of the prepared pan.
- Spread the raspberry preserves over the dough, avoiding the edges.
- Crumble the reserved dough over the preserves evenly.
- If desired, sprinkle with turbinado sugar.
- Bake for 40-50 minutes until the top is slightly golden brown.
- Allow to cool completely before cutting into squares.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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