2013
Champion Raspberry Circles
by Judi Harris
Preheat oven to 350 degrees. Line a 13 X 9 pan with parchment paper; make sure you have "handles" on the side to pick take the baked item out of the pan, once cooled. Spray the parchment paper with PAM. Set aside.
1 cup butter, softened to room temperature
1 cup sugar
1 egg yolk
3 cups flour
1 1/2 cups good raspberry preserves (I used Bonne Maman)
In a large bowl, cream the butter and sugar until combined. Add the egg yolk and mix. Add the flour and combine until crumbly and not too dry.
Pat half the mixture, about 3 cups, into the prepared pan. Bake it for 20 minutes. Remove it from the oven and immediately spread the raspberry preserves on top, leaving about a 1/4 inch border along the sides.
Crumble the remaining dough evenly over the jam. Pat it down lightly. Bake it for another 40 minutes or until golden brown.
Let cool completely on a rack. Using the handles of the parchment paper, lift it out of the pan and place on a cutting board. Using a 2-inch biscuit cutter, cut circles into the baked item and place on plate. Serves 6-8.
Champion Raspberry Circles
by Judi Harris
Preheat oven to 350 degrees. Line a 13 X 9 pan with parchment paper; make sure you have "handles" on the side to pick take the baked item out of the pan, once cooled. Spray the parchment paper with PAM. Set aside.
1 cup butter, softened to room temperature
1 cup sugar
1 egg yolk
3 cups flour
1 1/2 cups good raspberry preserves (I used Bonne Maman)
In a large bowl, cream the butter and sugar until combined. Add the egg yolk and mix. Add the flour and combine until crumbly and not too dry.
Pat half the mixture, about 3 cups, into the prepared pan. Bake it for 20 minutes. Remove it from the oven and immediately spread the raspberry preserves on top, leaving about a 1/4 inch border along the sides.
Crumble the remaining dough evenly over the jam. Pat it down lightly. Bake it for another 40 minutes or until golden brown.
Let cool completely on a rack. Using the handles of the parchment paper, lift it out of the pan and place on a cutting board. Using a 2-inch biscuit cutter, cut circles into the baked item and place on plate. Serves 6-8.
