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!