09 March 2010

Apricot & Raspberry Squares

After my body finally gave in and I caught Jonah's cold, I was looking for something new and inspiring to bake to cheer me up. I was tempted by Smitten Kitchen's "St. Louis Gooey Butter Cake" but saw that it involved corn syrup and reconsidered. Then I remembered I had Bear Moon Bakery's Raspberry Squares recipe and boy was this a fruitful discovery. So, if you suddenly find yourself nostalgic for Boerne (or for a very cute kitty who lives there) here is a super yummy treat for you.

Raspberry Squares
Source: Bear Moon Bakery, Boerne, Tx
Servings: 9 generous portions

1 cup butter, room temperature
1 cup granulated sugar
1 egg
2 cups flour
1 cup chopped pecans
1 1/2 cups jam ( I did half apricot preserves and half seedless raspberry)

- Preheat oven to 350.
- Line 9-inch square baking pan with parchment or aluminum foil.
- Combine butter and sugar thoroughly with an electric mixer (until light and fluffy).
- Add egg, mix well, then add flour and nuts. Mix until incorporated.
- Divide dough in half. Press first half of dough into bottom of pan. Spread jam evenly over top.
- Drop remaining dough in small clumps over the jam.
- Bake in lower third of oven for 35-40 minutes, or until top is golden.
- Cool before cutting into squares. (FYI- Bear Moon cools them, then freezes them before cutting to get a clean edge.)
- Share with friends and family. Beware- These are seriously addicting!


JoWy said...

They are sooooooo good!!!!!

LaLaLaLeah said...

Mmmm! I wish I had one right now!

laurel said...

Awwww.... Yummy AND sentimental!

Nisa said...

i wanted to make that butter cake to! surely there's a corn syrup alternative. i charge you, cici, with figuring that out! xoxo
ps: will you send me some raspberry bars?