45522 raspberry streusel bars cookie Recipes

unbleached all-purpose flour, granulated sugar, salt, unsalted butter , plus, unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature, brown sugar, old fashioned oats, pecans, chopped fine, raspberry preserves, fresh raspberry, lemon juice

quick oats, uncooked, all-purpose flour, brown sugar, baking powder, salt, margarine, melted, raspberry jam or 1 cup preserves, white chocolate chips, divided, toasted chopped almonds

raspberry jam, all-purpose flour, baking powder, salt, butter, at room temperature, sugar, egg yolks, grated lemon zest, fresh lemon juice, pure vanilla extract

butter, softened and cut into bits, flour, rolled oats, sugar, egg yolks, raspberry preserves, dried cranberries, unsalted mixed nuts (chopped ), chocolate chips, white chocolate, melted

almond and raspberry meringue bars (makes about 36 pieces) adapted from allrecipes.com, butter, softened, egg, light brown sugar, almond paste (usually next to the marzipan in stores), almond extract, unbleached all-purpose flour, seedless red raspberry jam, egg whites, white granulated sugar, flaked coconut

cookies, sugar, butter, softened, almond extract, flour, raspberry jam, glaze, powdered sugar, almond extract, water

raspberry jam, almonds, ground, almond extract, almonds , slivered, butter, softened, granulated sugar, salt, all-purpose flour

whole natural almonds (with skins ), buttery sugar cookie dough recipe with adjustments and additions, ground cinnamon, seedless raspberry jam or red currant jelly, sugar for dusting

butter, softened, white sugar, brown sugar, egg, almond extract, all-purpose flour, baking soda, salt, white sugar for decoration, milk chocolate candy kisses , unwrapped, sugar, milk, raspberry jam, almond extract

betty crocker sugar cookie mix, butter or 1/3 cup margarine, melted, all-purpose flour, almond extract, egg, seedless raspberry jam

flour, powdered sugar, chopped, blanched hazelnuts, salt, unsalted butter, cold and cubed, raspberry jam, flour, unsalted butter, sugar, white chocolate, semisweet chocolate

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

butter, softened and cut into bits, flour, rolled oats, sugar, egg yolks, raspberry preserves, dried cranberries, unsalted mixed nuts (chopped ), chocolate chips, white chocolate, melted

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

raspberry jam or jelly, chambord or kirsch, all-purpose flour, baking powder, salt, butter, at room temperature, sugar, egg yolks, grated lemon zest, fresh lemon juice, pure vanilla extract

raspberry jam or jelly, chambord or kirsch, all-purpose flour, baking powder, salt, butter, at room temperature, sugar, egg yolks, grated lemon zest, fresh lemon juice, pure vanilla extract

seedless raspberry jam, chambord liqueur (raspberry flavored liqueur), flour, baking powder, salt, butter at room temperature, sugar, egg yolks, grated lemon zest, fresh lemon juice, vanilla extract