Raspberry Bars Hindbr Snitter
Another favorite of my daughters. She still ask for it now and then when she is home on vacation. I have not tried freezing them, but they will keep in a cookie tin with parchment paper between them for a week. mine never lasted that long. Prep time include cooling time.
Steps
In a large bowl , whisk together the flour and sugar.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.
The mixture should look like coarse crumbs.
Transfer to a lightly floured surface placing the egg in the middle and knead the dough gently four or five times till it just comes together.
Do not overwork dough.
Place in a small bowl or a zip lock bag and in the refrigerator for1 hour.
Preheat oven to 375 degrees f and place rack in middle of oven.
Line a baking sheet with parchment paper.
Divide dough in 2.
Roll each piece of dough into a rectangle that is about 8 inches by 13 inches and about 1 / 2 inches thick.
Place side by side on the baking sheet.
Bake for about 20 to 25 minutes or until golden brown , the edges will be darker , that is ok.
While still hot , trim edged with a sharp knife , cutting the darkest and uneven off.
Transfer to a wire rack to cool.
Prepare icing.
Divide the raspberry jam between both c.
Ingredients
unsalted butter, powdered sugar, vanilla sugar, all-purpose flour, egg, raspberry jam, egg whites, candy sprinkles