How to Use Raspberries in Bar Cookies - Raspberry Cobbler Bars and Raspberry-Almond Bars

How to Use Raspberries in Bar Cookies - Raspberry Cobbler Bars and Raspberry-Almond Bars

Raspberries are one of my popular things so I enjoy using them in lots of ways. Two of my favorites are these bar cookies; Raspberry Cobbler Bars and Raspberry-Almond Bars. If you like raspberries, I guarantee you will enjoy this tasty bars.

Raspberry Cobbler Bars

5 tbsp unsalted butter, softened
1/4 cup packed brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups flour
1/4 cup confectioners' sugar
2/3 cup reduced-sugar raspberry preserves
1/3 cup quick-Cooking oats

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick Cooking spray.

With an galvanic mixer on medium speed, beat the butter until fluffy; beat in the brown sugar, vanilla, and salt. Slowly add the flour, beating until fully incorporated. Take off 1/3 cup of the composition and reserve. Beat the confectioners' sugar in the remaining composition in the bowl. Press the composition into the bottom of the prepared pan. Bake until lightly golden, about 15 minutes; cool slightly. Slowly spread the preserves over the warm crust. Merge the reserved flour composition with the oats pinching with your fingers to form clumps. Sprinkle over the preserves and bake until golden, about 20 minutes. ReplaceMent to a wire rack to cool slightly; cut into 24 bars and serve warm.

Notes: Be sure to use preserves, not jelly. May be stored in an Airtight box up to 4 days or in the freezer for 1 month.

Per bar: 79 calories, 13 g carbs, 1 g protein, 2 Weight Watchers Points

Raspberry-Almond Bars

1 cup Touch of Butter Spread (by Kraft Foods)
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp almond extract
1 1/2 cups quick-cook oats, uncooked
1 cup seedless red raspberry preserves
1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread out in a single layer on a baking sheet and heat in the oven until toasted.

Beat butter spread and sugar together until well blended. Add baking soda to the flour and stir to blend. Add the flour to the sugar mixture, mixing well. Blend in the almond extract. Stir in the oats until mixed well. Spread the composition onto the bottom of a greased 13 x 9-inch baking pan. Spread the preserves over the top of the composition to within 1/2-inch of the edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into 20 bars.

Enjoy!

---

Raspberry Cookie Recipes - Get Ready For a Flavor Explosion!

Raspberry Cookie Recipes - Get Ready For a Flavor Explosion!

Sometimes you have to be inventive to get your children to eat fruit. You seldom have to persuade them to eat cookies. So why not bake up something extra that is wholesome for them and easy for you? Get them complex in baking. If they prefer, use other berries or fruits. Or add more nutrients and vitamins by adding a spice. Try 1/2 teaspoon of cinnamon or 1/4 teaspoon cardamom. ExperiMent with extracts. Use vanilla, coconut or a little peppermint, if you can't find a raspberry passage or don't want to run to the store.

Raspberry Drop Cookies

Heat oven to 375 degrees Fahrenheit and grease (or cover with parchMent paper) a flat cookie sheet. Baking time will be 12 to 14 minutes, depending upon whether you use fresh or frozen raspberries. The frozen ones have more moisture (try draining them first) and may take a little longer to bake. Only one bowl is necessary.

Cream: 1/2 cup butter, softened (1 stick)
with 1/2 cup powdered sugar
and 1/2 teaspoon raspberry extract

Add: 1 cup flour
Stir in: 1/2 cup chopped raspberries

Cream the first three ingredients for 2 to 3 minutes. Add flour and stir in the raspberries. Drop with a cookie scoop and bake 12 to 14 minutes. Cookies should have golden edges.

This batch will make just 16-18 cookies when using a tablespoon scoop, so you may want to double the method or make two batches using a dissimilar fruit in each. Your child can mirror what you do. Excellent for those independent kids, who want to do it themselves. Since there are no eggs, it is all right if you or your children want to flavor test the raw dough. I often use a non-hydrogenated vegetable oil/butter blend with about a third less fat. It works great. You can use bleached or unbleached flour, but the unbleached is less sticky and thus pops out of your cookie scoop easier.

This is a great way to use up those leftover raspberries, blueberries or even strawberries. I recently wowed a friend with my blueberry version using a coconut extract. Cut the blueberries in half and bake at 350 for 12 minutes. Form about 80-89 fat for each raspberry cookie, depending on the type of butter you use.