Raspberry Squares Recipe
Sweet, Fruit-Filled Bar Cookie Recipe is the Berries
The perfect addition to your dessert buffet table.
Rich raspberries, flaky pie crust and a hint of marshmallow all come together in this decadently sweet bar cookie recipe.
Raspberry Squares are the perfect addition to a dessert buffet at any time of the year, adding an alternative to chocolate and the more traditional cookies, bars and pastries. They’re colorful, pretty, and they taste as good as they look – even better!
Don’t let the recipe intimidate you. Rolling out the dough is the only time-consuming part. The rest is easy and quick.
Raspberry pie filling comes in small cans and is found in the baking section of your supermarket. Substitutes such as cherry pie filling, canned blueberries, and raspberry preserves have been attempted, but none are as successful and tasty as a regular can of raspberry pie filling.
Solo makes a Raspberry Cake & Pastry Filling that is perfect for Raspberry Squares. It can be found in most supermarket baking aisles.
Raspberry Squares are delicate and pretty. Serve them on a serving platter lined with a white lace doily.
Raspberry Squares
- 3 cups flour
- 1 cup butter
- 1 teaspoon salt
- ¼ cup sugar
- 3 teaspoons baking powder
- 3 egg yolks
- ½ cup milk
- 1 teaspoon vanilla
- 1 can raspberry pie filling
- Icing (recipe below)
- Coconut
Mix dry ingredients together in a large bowl. Cut in butter, as you would for pie dough. In a small bowl, beat egg yolks together with milk and vanilla. Add to dry ingredients and mix well to make dough. Chill dough about 1 hour. Roll out a little over half of the dough until it’s quite thin. Place rolled dough onto a large ungreased cookie sheet. Spread raspberry pie filling evenly over dough. Roll out remaining dough and cut into strips. Place strips in a diagonal criss-cross pattern over filling, as you would the top of a cherry pie. Bake in a 375 degree oven until lightly browned, about 25 minutes. Let cool. Cover with icing and sprinkle with lots of coconut. Cut into squares and serve. Refrigerate leftovers.
Icing Recipe:
- ½ cup butter
- ½ cup shortening
- 1 teaspoon salt
- 1 8-ounce block of cream cheese
- 1 cup marshmallow cream
- 1 box (1 pound) powdered sugar
Mix together all ingredients with an electric mixer. Spread on top of cooled cookies. Top with coconut.
Hints:
- Let the cream cheese soften on the kitchen counter while you’re making the dough.
- Because this recipe includes cream cheese, Raspberry Squares need to be kept in the refrigerator. Chilling the tray for about an hour makes it easier to cut the squares neatly.
For more scrumptious ideas for desserts, check out:
