Champion Raspberry Circles
By Judi Harris
Preheat oven to 350 degrees.
Line a 13 X 9 baking pan with parchment paper, and make the paper is long enough to have handles on both sides. 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 they are combined. Add the egg yolk and mix. Add the flour and blend well; keeping the mixture a bit 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 side.
Crumble the remaining dough evenly over the preserves. Pat it down slightly. Bake it for another 40 minutes or until it's golden on top.
Take out of the oven and let cool completely on a rack. Then using the handles of parchment paper, take it out of the pan and place it on a cutting board. Using a 2-inch biscuit cutter, cut circles into the baked item and place on a plate. Serve as a snack or dessert. Serves 6-8.
By Judi Harris
Preheat oven to 350 degrees.
Line a 13 X 9 baking pan with parchment paper, and make the paper is long enough to have handles on both sides. 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 they are combined. Add the egg yolk and mix. Add the flour and blend well; keeping the mixture a bit 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 side.
Crumble the remaining dough evenly over the preserves. Pat it down slightly. Bake it for another 40 minutes or until it's golden on top.
Take out of the oven and let cool completely on a rack. Then using the handles of parchment paper, take it out of the pan and place it on a cutting board. Using a 2-inch biscuit cutter, cut circles into the baked item and place on a plate. Serve as a snack or dessert. Serves 6-8.
