Swedish Squares Recipes

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SWEDISH SQUARES

Make and share this Swedish Squares recipe from Food.com.

Provided by Diana Adcock

Categories     Bar Cookie

Time 35m

Yield 36 bars

Number Of Ingredients 8



Swedish Squares image

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease an 9 inch square baking pan.
  • In a large bowl beat together butter and brown sugar until creamy.
  • Beat in the egg, mix throughly.
  • Beat in the vanilla, mix thoroughly.
  • Beat in the flour and salt until well combined.
  • Press mixture into the prepared pan and bake for 25 minutes.
  • Remove from the oven and while still hot spread with the raspberry jam.
  • Sprinkle with coconut.
  • Cool completely and cut into squares.

1 cup butter, at room temp
1 cup brown sugar, not light brown
1 large egg
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon salt
1/3 cup raspberry jam
1/3 cup shredded coconut

SCOTTISH FRUIT SQUARES

This is a classic Scottish bar cookie from the city of Eyemouth. In Scotland, it's a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.

Provided by Olha7397

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17



Scottish Fruit Squares image

Steps:

  • Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
  • Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
  • To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
  • While the bars bake, make the icing. Mix the confectioners' sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
  • Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
  • The Great Holiday Baking Book.

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cut into pieces
1/4 cup corn oil
1 large egg, separated
2 teaspoons fresh lemon juice
2 -3 tablespoons cold water
1 cup chopped walnuts
1 cup currants
1 cup sweetened flaked coconut
1 cup raisins
1 cup sugar
1/2 cup unsalted butter, melted
1 large egg, beaten
2 cups confectioners' sugar
4 -5 tablespoons fresh orange juice
1 cup candied cherry, chopped

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