Saturday, April 25, 2009

Raspberry Squares

My Mom got this recipe from a dear friend of hers many, many, years ago. Her name is Sally and she is probably one of the best bakers I know. This is probably my most requested cookie. It is buttery and jammy and the recipe is easy and makes a lot.
They freeze well...and unfortunately taste great right from the freezer...uh..I know that from experience!

Raspberry Squares
2 Sticks unsalted butter
1 1/2 C. Sugar (divided)
2 1/2 C. Flour, sifted
1/4 t. salt
2 egg yolks
1 10 oz. jar seedless raspberry jelly ( I use Sorrell Ridge
or Polaner All sugar added , just sweetened with
fruit juice)
4 egg whites
2 cups finely chopped walnuts

Cream together the butter,yolks, and 1/2 C.sugar. Add flour and salt and knead with fingers. Pat dough into a greased
15 1/2 by 10 1/2 by 1 in. Jelly Roll pan.
Bake at 350* 15-20 minutes until lightly browned.
Remove from oven and spread with Jelly.
Beat egg whites until stiff. Fold in remaining 1 C. sugar
and nuts. Gently spread on top of jelly. Bake for 25 minutes. Cut into bars while still warm

The egg whites beaten after sugar and nuts are added...this is what they should look like.

The jam on the baked layer....

Meringue and nuts atop the baked cookie and jam layer before baking...

Right out of the oven before cutting...

(they make crack a little bit on top in the meringue when you cut not worry about that...sometimes they do and sometimes they don't. I use a bench knife to cut them and use and business card as a guide...the key is to cut them while they are still very warm...I use no sugar added preserves, but you can use regular raspberry preserves. I find they are sweeter that way. but no matter. A warning...these cookies improve with age. They are much better the day after they are me!)


  1. I absolutely love this recipe! Bar cookie are so easy, and I love shortcuts. I have a potluck this week, so I think these will be perfect! Thanks for sharing.


  2. Linda, these remind me of a Serbian bar my mother used to make. I must dig up the recipe. They are delicious!

  3. Thanks for stopping by...these are really so delicious...I hope you enjoy them!

  4. Linda, these look amazing. I think I'm going to really love the topping. Great photos!!

  5. I love the cracks..they look light and lovely..and the pansies are the perfect touch!

  6. Look delicious - love anything raspberry! Like the idea of easy freezing also...

  7. I offered to help with the dessert table for a club progressive dinner coming up in the next couple of very busy weeks. Your Raspberry Bars are the perfect answer for a make-ahead delicious confection to add to the variety of offerings. Linda, I can always count on you for the absolute best! Tx so much... Mia

  8. Oh nice to see you here...
    I do not know if you have ever made these...but I know you will love them as much as I do...
    Love to you my dear friend!

  9. Linda, you little temptress you! These look divine ~ and if you recommend them I KNOW they are delicious.

    Your photos make me want to try to reach right through the screen. Your pansies are the perfect touch!

    I'm going to make these very soon~ thank you so much for sharing the recipe.

  10. I love it. I think I will try this recipe, too. Even If I had already breakfast (its 11 o'clock in germany) I start to be hungry... . Thanks for sharing.