Raspberry Cookies

Raspberries are one of my favorite things so I like to use them in many ways. Two of my favorites are bar cookies, Raspberry Cobbler Bars and Raspberry Almond bar. If you love raspberries, I guarantee you will enjoy this delicious bar.

BARS raspberry cobbler

5 c. tablespoons unsalted butter, softened
1 / 4 cup packed brown sugar
1 / 2 c. Tea Vanilla extract
1 / 4 c. salt
1 1 / 4 cups flour
1 / 4 cup confectioners 'sugar'
2 / 3 cup reduced sugar raspberry preserves
1 / 3 cup quick-cooking oats

Preheat oven to 350 degrees. Spray an 8 inch square baking with cooking spray.

With an electric mixer at medium speed, beat butter until fluffy; beat brown sugar, vanilla and salt. Gradually add flour, beating until incorporated. Remove 1 / 3 cup of mixture and set aside. Beat sugar, confectionery in the remaining mixture in the bowl. Press mixture into bottom of prepared pan. Bake until lightly browned, about 15 minutes and let cool slightly. Gently spread preserves over hot crust. Combine reserved flour mixture to oats pinching with fingers to form clusters. Sprinkle canned and cook until golden, about 20 minutes. Transfer to a rack to cool slightly and cut into 24 bars and serve hot.

Notes: Be sure to use canned, not frozen. Can be stored in an airtight container up to 4 days or frozen for 1 month.

by bar: 79 calories, 13 g carbohydrate, 1 g protein, 2 Weight Watchers Points

RASPBERRY ALMOND BAR

Touch a cup of butter spread (Kraft Foods)
1 cup packed brown sugar
1 1 / 2 cups flour
1 / 2 c. baking soda
1 / 2 c. tsp almond extract
1 1 / 2 cups quick-cooking oats, uncooked
1 cup seedless red raspberry preserves
1 / 4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread in a single layer on a baking sheet and heat in oven until toasted.

Beat the spread butter and sugar until smooth. Add baking soda to the flour and stir to mix well. Add flour to sugar mixture, mix well. Stir in almond extract. Stir in oats until well blended. Spread the mixture on the bottom of a greased 13 x 9 inch baking. Spread jam on top of the mixture inside 1/2-inch of edges. Sprinkle almonds over the preserves. Bake at 375 degrees for 22-25 minutes. Cool and cut into 20 bars.

Enjoy!