For the Media
Bar Cookies: Easy Answers to Simple Celebrations
NASHVILLE, Tenn., June 2005 - A bridal shower, birthday party or mother-daughter brunch can all be celebrated as a fun and festive spring tea. In warmer weather, consider serving a fruity ice tea punch instead of hot tea. Serve it garnished with lemon slices and mint in a beautiful punch bowl or glass pitcher.
"To keep the menu simple, serve the punch with a tray of assorted cookies. Bar cookies - like our Almond Raspberry Bars - are a great choice because a single pan makes a lot of servings," suggests Linda Carman, Martha White® baking expert. Most bar cookie recipes can make as many as 48 cookies. They can even be made ahead and frozen. Just thaw the pan of baked cookies when you're ready to use and cut into bars, squares or triangles. Get out a pretty tablecloth, add a vase of flowers and enjoy the occasion.
For other delicious bar cookies, go to www.marthawhite.com and click on the recipe section.
Almond Raspberry Bars
1 1/2 cups butter, softened
1 1/2 cups sugar
3 egg yolks
3 cups Martha White® All-Purpose Flour
1 cup blanched almonds, chopped and toasted
1/4 teaspoon salt
1/2 cup raspberry preserves
Heat oven to 350° F. Grease 13 x 9-inch pan. In large bowl, combine butter and sugar; beat until light and fluffy. Add egg yolks; beat well.
In small bowl, combine flour, almonds and salt; mix well. Add to butter mixture; stir until dry ingredients are moistened. With lightly floured fingers or back of spoon, press half of dough in bottom of greased pan to form crust.
Spread preserves evenly over crust. Drop remaining dough by spoonfuls over preserves. (Dough will not completely cover preserves.)
Bake at 350° F. for 35 to 45 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.
48 Bars