This
beautiful looking and delicious tasting square combines a soft and chewy oatmeal cookie with
the sweet and tangy flavor of raspberry jam. Although you can use a good
quality store bought raspberry jam, I prefer making my own using frozen
unsweetened raspberries. It is so easy to make and the flavor of homemade
jam is not only superior to store bought but also less expensive.
I
recommend making the jam at least the day before you plan to make these
squares. To make the raspberry jam:
Place 2 cups (225 grams) (8 ounces) frozen
unsweetened raspberries and 1/4 cup (50 grams) granulated white
sugar in a small saucepan and
bring to a boil over medium heat. Reduce the heat and simmer, stirring
occasionally, for about 20 - 25 minutes or until most of the liquid has
evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You
should have about 1 cup of preserves. Stir in a drop
or two of lemon juice. Cover and place in the refrigerator overnight.
Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven.
Butter (or use a non stick cooking spray) a
9 x 9 inch (23 x
23
cm) pan. Set aside.
Oatmeal Base: In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugar until
light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl
whisk together the
flour, baking soda, and salt. Add to the butter mixture and mix
until well combined. Stir in 1 3/4 cups (155 grams) of the rolled oats.
Press 2/3 of the dough into the bottom of the prepared pan.
Spread the
raspberry jam (preserves) over the oatmeal base.
To the remaining dough add the remaining 1/4 cup (25 grams) of rolled oats.
Crumble this mixture evenly over the top of the
raspberry jam. Bake for about 25 - 30 minutes or until nicely browned.
Place on a wire rack to cool and then cut into squares.
Makes about 16 - 2
inch squares.
These are best if
made the day before serving. Store leftovers in the refrigerator.
Source:
Peery, Susan
Mahnke. 'The Wellesley Cookie Exchange Cookbook'. A Fireside Book. New York:
1986.
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