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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 36 |
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A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust. Ingredients:
2 cups butter, softened |
2 cups sugar |
2 eggs |
1 teaspoon almond extract |
5 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 jar (12 ounces) raspberry jam |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well.
2. Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep.
3. Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: about 3 dozen.
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