Your place for traditional Italian recipes
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2021   Sandra Laux
Raspberry Streusel Bar Cookies

(Makes 18 cookies)
Raspberry Streusel Bar Cookies

1-1/4 cups flour
1/3 cup granulated sugar
1/4 teaspoon salt
8 tablespoons room-temperature butter, cut into 8 tablespoon-size pieces
1/4 cup old-fashioned oatmeal
1/4 cup walnuts, finely chopped
2 tablespoons light brown sugar

1/3 cup seedless raspberry preserves or jam
1/2 cup fresh raspberries
2 teaspoons lemon juice

Confectioners' sugar for dusting


Preheat the oven to 375 degrees F.
Place a sheet of aluminum foil in an 8 x 8-inch baking pan with extra foil hanging over the edges on 2 sides to form a sling.  This foil overhang will make for easy removal of the bars after baking.  Push the foil into the corners of the pan, smoothing the foil flush with the pan.  Grease the foil on the bottom of the pan; set aside.

In the bowl of an electric mixer, combine the flour, granulated sugar, and salt.
With the mixer on medium-low speed, beat in 7 tablespoons of the butter, one piece at a time.  After about 1 minute of beating the mixture should look like coarse cornmeal.  Set aside one heaping 1/2 cup of the mixture for the topping in a small bowl.  Press the remaining mixture into the prepared pan in an even layer.  Bake for 15 to 18 minutes, until the edges of the crust just begin to brown.

While the crust is baking, make the filling and topping.

To make the topping, add the oatmeal, walnuts and brown sugar to the butter-flour mixture that you set aside.  Stir to combine.  Add the remaining 1 tablespoon of butter.  With your fingers, pinch the ingredients together into clumps to form the streusel crumbs.

To make the filling, put the raspberry preserves, fresh raspberries and lemon juice in a small bowl.  Use a fork to mash the ingredients together, until few berry pieces remain .

While the crust is still hot, spread the berry filling over the hot crust, then spread the crumb mixture evenly over the top. Bake for 22 to 25 minutes, or until the topping is lightly golden brown.  Let the cookies cool completely in the pan on a wire rack for 2 hours.  Using the foil overhang, remove the cookies from the pan.  Cut into 18 pieces.  Dust the cookies with confectioners' sugar before serving.

NOTE:  Uncut bars may be frozen for up to a month; thaw at room temperature for 4 hours before cutting into bars and serving.
These cookies have a tender, buttery shortbread crust with a fresh fruit filling topped with a rich crumb topping.  The shortbread dough does double duty as both the bottom crust and combined with other ingredients to form the streusel topping.  Frozen raspberries may be substituted for fresh, just defrost them before using.  You can also substitute blueberries or strawberries for the raspberries and change the jam to compliment the fruit. You can easily double this recipe and bake in a 13 x 9-inch baking pan for just about the same baking time.
You Might Also Like
Raspberry Cheesecake Tarts
Ribbon Twist Cookies
A delicious seedless jam with the unique sweetness of red, ripe raspberries; so juicy and so full of flavor. Add the jam to sandwiches, scones, muffins, and pound cake and these raspberry bar cookies. 
Try mixing this raspberry jam into dessert recipes or hot cereals.
We may earn a commission when you use one of our links to make a purchase.
Oven safe to 450 degrees Fahrenheit, this bakeware features long-lasting, nonstick inside and out to provide excellent food release with quick cleanup and silicone grips on the handles for a solid, comfortable grasp.
Print Friendly and PDF