They’re all red and white with a hint of maple. When sliced, the cookies reveal a white base, red middle, and white top. They will have you singing ‘O Canada’ for the rest of the day!
Original recipe makes 64 1-inch squares
Ingredients
Base:
1 cup all-purpose flour
2 tablespoons confectioners’ sugar
1/2 cup butter
1/3 cup seedless raspberry jam
Filling:
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
2/3 cup rice flour
10 drops red food coloring, or as needed
Icing:
2 cups confectioners’ sugar, or as needed
1/3 cup butter, softened
1 tablespoon milk, or as needed
1 teaspoon maple extract
-
PREP
30 mins
-
COOK
50 mins
-
READY IN
1 hr 55 mins
Directions
- Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
- Whisk together 1 cup flour and 2 tablespoons confectioners’ sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
- Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
- Beat 2 cups confectioners’ sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
- Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.
Nutrition
Calories: 156 kcal
Carbohydrates: 20.4 g
Cholesterol: 34 mg
Fat: 8.1 g
Fiber: 0.2 g
Protein: 1.1 g
Sodium: 59 mg
