Raspberry Filled Cookie Bars. A sweet and tangy, raspberry fruit filling is sandwiched between two buttery layers of soft, delicious cookie.
Raspberry Filled Cookie Bars; these delicious cookies are just another variety of filled cookies inspired by our Raisin Filled version. The raisin version itself was inspired by old fashioned cookies that were individually made like little turnovers and baked.
This method gives all of the great flavour in a time saving method. The raspberry here could easily be substituted with strawberries or blueberries if you prefer, just make sure the filling is thickened enough to stand up when it sets.
If you prefer a good quality, high fruit content jam or preserves could also be used.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- For the filling
- 2 1/2 cups raspberries fresh or frozen
- 1/4 cup water
- ½ cup sugar
- 3 tbsp corn starch dissolved in an additional 1/4 cup cold water
- For the cookie dough
- ½ cup butter
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1¾ cups + 2 tbsp flour
- ½ tsp baking powder
To prepare the filling
Prepare the filling before the dough so that it can cool down before being used.
To a small pot, add the raspberries, water and sugar. Bring to a simmer for 10 minutes.
Dissolve the corn Starch in the additional 1/4 cup water.
Add slowly to the boiling raspberry mixture mixture, stirring constantly.
Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
Remove from heat and transfer to a glass bowl to cool. Cool for at least a half hour, stirring it ever few minutes before using it to fill the cookie bars.
To prepare the cookie dough
Cream the butter sugar well.
Beat in the egg and vanilla.
Sift together the flour and baking powder and fold into the creamed mixture until a soft dough forms.
Divide the dough into 2 equal portions.
Line a 9x9 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out onto a cookie sheet, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.
Lightly grease the 9x9 inch baking pan and line it with parchment paper for easy removal of the cookie bars when they are baked.
Press the other half of the dough evenly into the bottom of the parchment lined pan. I use the back of a tablespoon to smooth it out evenly.
Spread the raspberry filling evenly over the base layer.
Take the dough square from the fridge and flip it onto the filling layer. Peel off the plastic wrap and press down lightly on the dough with the backs of your fingers to release any air pockets trapped under the dough.
Bake in a preheated 350 degree oven for 25-35 minutes until lightly golden brown on top.
Cool completely before cutting into squares or bars.
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