Cran-Raspberry Butter Bars |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual pop . Ingredients:
1/2 cup toasted sliced blanched almond |
2 tablespoons confectioners' sugar |
10 tablespoons butter, softened |
2 tablespoons sugar |
1 cup all-purpose flour |
4 egg yolks |
1 tablespoon sugar |
1/2 cup raspberry-cranberry frozen juice concentrate (thawed, if frozen) |
1/4 cup butter |
1 dash salt |
10 drops red food coloring (optional) |
Directions:
1. Preheat oven to 325°F.
2. CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
3. Cream butter in small mixer bowl.
4. Add sugar; mix until light and fluffy.
5. Stir in nut mixture and flour.
6. Pat dough evenly into greased 8-inch square pan; prick with fork.
7. Bake 30-35 minutes, or until edges are light brown and top is still pale.
8. TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
9. Stir in juice concentrate, butter and salt.
10. Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
11. When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
12. Stir in food coloring if using, and spread mixture over baked crust.
13. Return to oven and bake for 5 minutes.
14. Remove from oven and cool completely in pan on a wire rack.
15. Cut into bars or diamonds to serve.
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