Marjit’s Hallonrutar (Currant Jelly Cookies)
This authentic Swedish bar cookie is simply wonderful, and an excellent addition to any buffet or potluck.
This authentic Swedish bar cookie is simply wonderful, and an excellent addition to any buffet or potluck.
Yield:
about 20Ingredients
1 pound (4 sticks) butter, at room temperature
1/2 cup white sugar
3-1/2 cups all-purpose white flour
2 teaspoons almond extract
1 to 1-1/2 cups currant jelly
Instructions
Preheat the oven to 325 degrees F. Lightly grease a baking sheet or spray with nonstick cooking spray.
Combine the butter, sugar, flour, and almond extract and mix until thoroughly blended. Form the mixture into two balls, one containing two-thirds of the dough, the other containing one-third. On a lightly floured board, roll out the larger ball of dough into a J-inch-thick to G-inch-thick rectangle that measures about 8 inches by 12 inches. Transfer to the baking sheet. Spread the jelly on the dough. Roll out the remaining piece of dough and cut into H-inch strips. Arrange on the diagonal over the jelly. Bake for 30 to 45 minutes. Cool completely before cutting into squares.
