Raspberry Linzer Star Bars Recipes
RASPBERRY LINZER BARS
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.
Nutrition Facts :
MAGIC COOKIE BARS FROM EAGLE BRAND®
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g
RASPBERRY LINZER STAR BARS
Categories Food Processor Dessert Bake Fourth of July Kid-Friendly Raspberry Almond Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 20 bars
Number Of Ingredients 11
Steps:
- In a food processor finely grind almonds with confectioners' sugar and transfer to a large bowl. In food processor pulse butter with flour until mixture resembles fine crumbs and add to almond mixture with cornstarch and salt, stirring until combined well.
- In a small bowl beat together egg and lemon juice until blended and stir into flour mixture until combined well. Work mixture with hands until it forms a dough.
- Preheat oven to 350° F.
- Pat 1 1/2 cups dough into a disk and chill, wrapped in plastic wrap, 20 minutes. Pat remaining dough evenly into a 171/2- by 11-inch jelly-roll pan and spread evenly with jam.
- On a lightly floured surface with a floured rolling pin roll out chilled dough 1/8 inch thick and with a 3/4- to 1 1/2-inch star-shaped cookie cutter (we used 3 different sizes) cut out as many stars as possible. Re-roll scraps and cut out more stars. Arrange stars randomly over jam and carefully brush stars with milk. Sprinkle stars with granulated sugar and bake in middle of oven 30 minutes, or until stars are golden. Cool confection in pan on a rack and cut into 20 bars.
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