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Raspberry-Almond Squares

These cookies are light and buttery. I especially enjoy them during the holidays because of the different flavor the raspberry jam gives them. Best of all, they are quick and easy to make.

Gooseberry Patch SEPTEMBER 2009

  • Yield: Makes 3 dozen.


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup raspberry jam, melted
  • 1/2 cup slivered almonds, toasted


Preheat oven to 350°. Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and almond extract. Add flour, baking powder and salt; beat until blended. Spread in an ungreased 9" x 9" pan; smooth the surface. Spread jam on surface. Sprinkle almonds over jam. Bake 20 minutes or just until edges are golden. Cool, then cut into 1 ½-inch squares.


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Raspberry-Almond Squares recipe