Children and adults alike love these raspberry squares and they are easy to make. I make them with my grandchildren. These cookies are good for guests or just when you want to relax and Hygge.
Raspberry Squares makes 12-16 cookies
300 gram all-purpose flour (10.5 oz)
100 gram confectioners sugar (3.5 oz)
200 gram butter, at room temperature (7 oz)
1 large egg
280 gram seedless raspberry jam (10 oz)
For the glaze:
270 gram confectioners sugar (approx 2 1/2 cups)
3-4 tablespoons cold water
Colored sprinkles for decorating
To make the cookie, combine flour, confectioner sugar and butter. On low speed, combine until mixture is crumbly. Add egg , mix until dough comes together. Divide dough into two equal portions, place each half of dough on a piece of parchment paper and slightly press dough into a square shape. Place both pieces of dough in refrigerator for 1 hour to rest and chill.
Preheat oven to 345 °F.
Keeping the dough on parchment paper, roll dough out to approximately 25 x 25 cm (9.5 x 9.5 inches), repeat with the second piece of dough. Place each parchment paper with rolled out dough onto a baking sheet. Bake dough, one sheet at the time, for 12 minutes or until edges turn golden. Allow baked cake to cool a little. Meanwhile, make the glaze by mixing confectioners sugar and water until smooth. Prepare raspberry jam by stirring it to make a loose flowing jam. Spread jam onto the first baked cake, this will be the bottom piece. Gently slide a flexible plastic cutting board under the second cake and lift it up. Then slide it off the cutting board onto the first raspberry covered cake. If the cake crack a little don’t worry, the glaze will cover it up. Spread the glaze over the top and add sprinkles before the glaze sets. Allow glaze to set completely before cutting.