Cran-Raspberry Butter Bars
This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".
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READY IN: 1hr
YIELD: 1 8inch square pan
UNITS: US
INGREDIENTS
NutritionCRUST
- 1⁄2cup toasted sliced blanched almond
- 2tablespoons confectioners' sugar
- 10
- 2tablespoons sugar
- 1
TOPPING
- 4egg yolks
- 1tablespoon sugar
- 1⁄2cup raspberry-cranberry frozen juice concentrate (thawed, if frozen)
- 1⁄4cup butter
- 1dash salt
- 10drops red food coloring (optional)
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DIRECTIONS
- Preheat oven to 325°F.
- CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
- Cream butter in small mixer bowl.
- Add sugar; mix until light and fluffy.
- Stir in nut mixture and flour.
- Pat dough evenly into greased 8-inch square pan; prick with fork.
- Bake 30-35 minutes, or until edges are light brown and top is still pale.
- TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
- Stir in juice concentrate, butter and salt.
- Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
- When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
- Stir in food coloring if using, and spread mixture over baked crust.
- Return to oven and bake for 5 minutes.
- Remove from oven and cool completely in pan on a wire rack.
- Cut into bars or diamonds to serve.
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