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The Joy of Cookies

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A selection of readers’ favorite Christmas cookie recipes tested by the Times.


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Raspberry Almond Bars

1/2 cup (1 stick) butter or margarine
1 10- to 12-ounce package vanilla or white chips, divided
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

In a saucepan, melt butter. Remove from the heat and add 1 cup chips (do not stir). In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture and mix just until combined. Spread half the batter in a greased 9-inch square baking pan. Bake at 325 degrees for 15-20 minutes or until golden brown.
In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Makes about 2 dozen.
Times testing notes: We doubled the recipe and baked in 9- by 13-inch pan, plus sprinkled more almonds on top. Results were great.
Source: Ruth M. Dauper, St. Petersburg

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