Raspberry Almond Bar Cookies

  • 2 cups all-purpose flour
  • 1/2 cup Equal
  • 1/8 tsp salt
  • 1/2 cup cold stick butter or margarine, cut into pieces
  • 1 egg
  • 2 Tbsp water
  • 1 tsp grated lemon peel
  • 1 jar (10 oz.) seedless raspberry spreadable fruit
  • 3 Tbsp toasted sliced almonds
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Combine flour, Equal, and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-spray 8-inch square baking pan. Bake in preheated 350° F oven 12 to 15 minutes until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Servings: 2 dozen
Submitted by: Recipe Group Member
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