First off the block ( or out of the book/recipe Box) Swedish Strips, Kents favourite. Figured if he was cooking yummy Tacos for supper I could start with cookies he loves.
Big bonus I have also created a new video to show you how easy these are to make. Jump down if you are a more visual person. Let’s discuss these squares for just a moment. Kent’s favourite as I have mentioned but also a huge hit at all my Open House events. People love the raspberry delights.
Truth be told I have been making these for 12 years and never actually tasted them myself, until last year. I always made the Swedish Strips and then gave Kent the samples to taste test. With all the compliments I received I realized I really should taste them myself. Guess what I was not disappointed. Perfect blend, not too sweet but still a delightful treat.
Let’s walk through the Recipe
These are very easy and very yummy and make very little mess, now that is what I would refer to as a win-win.
1 c butter ( can use shortening but I never do, not for Christmas Baking)
1 tsp vanilla (mexican is the best)
1 c brown sugar ( packed)
1 tsp salt ( i use sea salt)
2 1/2 c flour
3) slowly add flour ( I find it better to add last cup of flour by mixing by hand, just my preference)
4) Place cookie dough on 10 x 15 cookie sheet ( no need to grease but I like to use parchment paper.
press flat to fill pan, bake in oven 12-15 minutes at 350.
5) Get topping ingredients ready
1 1/2 c Raspberry Jam ( or as much or as little as you need to cover the dough
2 tbsp icing sugar
1/2 c chopped walnuts
2 tbsp coconut shredded
6) Remove cookie paste and let cool for 10 minutes then spread the jam while base is still warm.
sprinkle nuts over jam, sprinkle coconut and then sprinkle icing sugar.
7) Let cool and then cut into strips, 1 inch by 3 inches and enjoy.
note if you prefer to use a 12 x 17 inch pan add:
1/3 c butter
1/3 c sugar
1/3 tsp vanilla
1/3 tsp salt
3/4 c flour