Enjoy these red and green sweets during the holiday’s or anytime you want a delicious treat.
- 1 single pie crust
- ¼ cup raspberry jam
- ½ cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 2/3 cup flour
- ¼ tsp salt
- Red and green food coloring
- 2 tablespoons butter, softened
- 1 ½ – 2 cups confectioner’s sugar
- 2 tablespoons milk
- 1 teaspoon almond extract
Line an 8” square pan with the pastry crust, trimming the edges as needed. Spread with raspberry jam. In a mixing bowl, cream butter and sugar together well. Add eggs, beating until light and fluffy. Add flour and salt, mix well.
Divide batter in half and add red food coloring to one half and green to the other. Put small spoonfuls of the green batter on top of the layer of jam and tap the pan gently on the counter to create an even layer of batter. Then do the same with the red batter.
Bake at 350° F for 35-40 minutes or until toothpick comes out clean. Cool completely.
Beat ingredients together until smooth and creamy. (Note: Begin with minimal amounts of confectioner’s sugar, adding more to achieve the consistency you prefer.) Spread frosting over cooled cake. Makes approximately 2 dozen small bars or 1 dozen large bars.
Pairs well with Juicy Sweet Riesling wine.