The sweet aroma of freshly baked goods has a magical way of bringing people together. Whether it’s for a family gathering, a picnic with friends, or just a cozy afternoon at home, these Raspberry Filled Cookie Bars are a perfect choice. Their sweet and tart filling nestled between layers of buttery cookie dough is sure to delight anyone who takes a bite.
I first came across this recipe during a summer trip to a quaint little town known for its vibrant raspberry farms. Wandering through the local market, I was drawn to a stall brimming with freshly picked raspberries. The vendor, an elderly woman with a warm smile, shared her secret recipe for raspberry-filled cookie bars. That evening, I tried my hand at making them, and they were an instant hit. Since then, they’ve become a staple in my kitchen, especially when raspberries are in season.
One of the things I love most about this recipe is its versatility. The raspberry filling can easily be swapped out for other fruits like blueberries, strawberries, or even a mix of berries, depending on what you have on hand or your personal preference. Additionally, you can play around with the cookie dough by adding a hint of almond extract or sprinkling in some finely chopped nuts for an extra layer of flavor and texture.
While the process might seem a bit detailed, it’s quite straightforward. The key is to start with the filling to give it ample time to cool and thicken to the perfect consistency. The cookie dough comes together quickly with a few basic ingredients, and once assembled, the bars bake to a golden perfection in about half an hour.
These Raspberry Filled Cookie Bars are not only delicious but also a great way to make use of fresh or frozen raspberries. They store well, making them an excellent make-ahead dessert for any event. Serve them as they are, or with a scoop of vanilla ice cream for an indulgent treat. Trust me, your friends and family will thank you!
How to Make Raspberry Filled Cookie Bars
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Ingredients
- 3 tablespoons corn starch, mixed with 1/4 cup cold water
- 1/2 cup granulated sugar
- 2 1/2 cups fresh or frozen raspberries
- 1/4 cup water
- 1/2 cup packed brown sugar
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup unsalted butter
Directions
- Start by making the filling. Combine raspberries, water, and sugar in a small pot. Simmer for about 10 minutes.
- Mix corn starch with cold water and slowly add to the raspberry mixture, stirring constantly. Cook until the filling thickens. Transfer to a bowl and cool for at least 30 minutes, stirring occasionally.
- For the cookie dough, cream the butter and brown sugar until smooth. Add the egg and vanilla extract, mixing thoroughly.
- Sift together the flour and baking powder, then gradually add to the creamed mixture to form a soft dough. Divide the dough into two equal portions.
- Line a 9×9 inch baking pan with plastic wrap and press half of the dough into the bottom. Lift it out using the plastic wrap and chill it in the refrigerator.
- Grease the baking pan lightly and line with parchment paper. Press the remaining dough into the bottom of the pan and smooth it out.
- Spread the cooled raspberry filling evenly over the dough base. Place the chilled dough layer on top, removing the plastic wrap, and gently press to eliminate air pockets.
- Bake in a preheated oven at 350°F for 25-35 minutes, until the top is lightly golden. Allow to cool completely before cutting into bars.
FAQs:
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid to ensure the filling isn’t too watery.
How do I store the raspberry filled cookie bars?
Store the bars in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week for extended freshness.
What can I use as a substitute for corn starch?
If you don’t have corn starch, you can use an equal amount of arrowroot powder or tapioca starch as a substitute to thicken the filling.
Can I add other fruits to the filling?
Yes, you can mix in other berries like blueberries or blackberries for a mixed berry filling. Adjust the sugar based on the sweetness of the additional fruits.
How do I prevent the top dough layer from sticking to the plastic wrap?
Chilling the dough layer helps prevent it from sticking to the plastic wrap. You can also lightly dust the plastic wrap with flour before pressing the dough into it.
Can I freeze these cookie bars?
Yes, you can freeze the cookie bars. Wrap them tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.
Raspberry Filled Cookie Bars
Ingredients
For the filling
- 2 1/2 cups fresh or frozen raspberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 3 tbsp corn starch mixed with 1/4 cup cold water
For the cookie dough
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 3/4 cups plus 2 tbsp all-purpose flour
- 1/2 tsp baking powder
Instructions
To prepare the filling:
- Start with the filling so it has time to cool.
- Combine raspberries, water, and sugar in a small saucepan. Simmer for 10 minutes.
- Mix corn starch with cold water and slowly add to the simmering raspberry mixture, stirring continuously.
- Cook until the mixture thickens, resembling pie filling.
- Transfer to a glass bowl and let it cool for at least 30 minutes, stirring occasionally.
To prepare the cookie dough:
- Cream together butter and brown sugar until smooth.
- Add the egg and vanilla extract, mixing well.
- Sift flour and baking powder together, then fold into the creamed mixture to form a soft dough.
- Divide the dough into two equal parts.
- Line a 9x9 inch baking pan with plastic wrap and press half the dough into the bottom. Lift it out using the plastic wrap and chill.
- Grease the baking pan lightly and line with parchment paper. Press the remaining dough into the bottom of the pan, smoothing it with the back of a spoon.
- Evenly spread the cooled raspberry filling over the base dough layer.
- Place the chilled dough square on top of the filling, peel off the plastic wrap, and gently press to remove air pockets.
- Bake at 350°F for 25-35 minutes until the top is lightly golden.
- Cool completely before cutting into bars.
