It’s been a few weeks since my last baking adventure so I decided to try a new recipe this week for the office. I made a batch of regular sugar cookies (or you can use the Pillsbury refrigerated dough) and added 3/4 of a teaspoon of lemon extract. Take 2/3 of the dough and press it into an 8x8 glass pan lined with foil. Top the dough with 4oz of seedless raspberry jam. Take the remaining third of the dough and crumble small pieces over the top and sprinkle with sliced almonds (optional). Then bake in a 350 degree oven for 30-35 minutes. When they are brown around the edges and the center is cooked, that them out and lift the cookies out of the pan using the foil. Let them cool then slice into bars.
I learned a few things making this recipe:
1. Lemon extract is very different than lemon juice. Thankfully I researched that before I tried to make the substitution. My local grocery store had the lemon extract in stock and it was only about $2.50 for the bottle. Well worth the investment – that stuff is potent!
2. Seedless raspberry jam is harder to find than you might think. I settled for seedless raspberry preserves and when the cookies came out I regretted that choice. The raspberry sunk all the way through the cookie dough and ended up on the bottom of the cookies. I think the jam probably holds up better to the heat and stays put. Next time I make this recipe I will use jam, even if it has to have seeds in it.
3. You need to make a double batch of these to satisfy an office.
I think I might try this recipe again and just make them into thumbprint cookies instead of cookie bars.
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