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Posted by Lynn Wehner in Food on Friday, December 10, 2010 9:00 AM
As Kate Wicker noted last week, the sweet scent of seasonal cookie swaps is in the air!
I’m actually participating in one with some friends this evening, and we’ll be teaming it with a simple supper and some mid-December relaxation. Ahhh.
I thought I’d share my recipe for the Raspberry Squares I’ll be bringing (recipe adapted from an old Southern Living Christmas cookies book). They are coconut-chewy and a nice alternative to the usual abundance of chocolate (not that chocolate usually needs an alternative, mind you). They also look so pretty on a platter. Give them a try – and enjoy!
1 cup flour
1 teaspoon baking powder
1 stick butter, melted
1 egg, beaten
1 tablespoon milk
1 jar raspberry jam
3/4 stick (6 tablespoons) butter, softened
1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
7-ounce package flaked coconut
- Combine flour, baking powder, and stick of melted butter in bowl. Stir in 1 egg and milk.
- With fingers, press into greased 9-inch-by-13-inch pan (will be thin). Spread jam over mixture and set aside.
- Cream together 3/4 stick butter and sugar. Stir in other egg, vanilla, and coconut. Spread over mixture in pan.
- Bake at 350 degrees for 30 minutes. Cool and cut into squares.
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For the past few years we haven been making Hamentashen cookies. There are several variations on this recipe. We use 1/2 whole wheat & 1/2 white flour in the recipe & tend to use apricot & raspberry filling. They make very pretty cookies!
http://recipes.epicurean.com/recipe/19204/hamentashen.html
10-oz. jar is great, Christina. I didn’t put an amount because everyone likes a different amount of the filling part. The original recipe only called for 1/3 cup, but that won’t do around these parts 
I just looked at the jars I used yesterday and they’re 18 oz. - I used about 3/4 of the jar for each pan of cookies. Hope you enjoy them ... they were a big hit at the swap!
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