If I had frozen raspberries and raspberry extract on hand, I would run to the kitchen and make these right now!
This recipe is from Woman’s Day magazine. Grab it while you can before the link goes away.
Picture included with recipe!
Keeping Life Sweet One Cookie at a Time
Last updated on By Anna 10 Comments
If I had frozen raspberries and raspberry extract on hand, I would run to the kitchen and make these right now!
This recipe is from Woman’s Day magazine. Grab it while you can before the link goes away.
Picture included with recipe!
katie says
September 14, 2008 at 12:36 amThese look fantastic and so pretty.
Judy says
September 12, 2008 at 3:57 pmI was also going to recommend seedless raspberry jam. I always use Polaner’s seedless raspberry fruit spread and it tastes great.
Carole R. says
September 12, 2008 at 11:19 amIf you shop on line google raspberry extract.
Lisa Ernst says
September 12, 2008 at 10:51 amThese bars really look enticing. Raspberry and cheesecke (or strawberry) make such a perfect combination. Here I am in Nashville, rather than on my way to Houston for the art show. I can only hope that Ike’s damage to Galveston, Houston and the surrounding areas isn’t as bad as predicted.
clumbsycookie says
September 12, 2008 at 10:10 amIt’s so “sweetie”!
Katrina says
September 12, 2008 at 10:00 amIt’s such a small amount of extract, I’ll bet they’d still be just as good without the extract. I have frozen raspberries if you want to borrow them! 😉 The bars look so yummy and of course, I could make them lower fat. I do like that the crust is a shortbread type crust instead of the usual graham cracker crust. My swirls on things like that never look that good though!
Anna says
September 12, 2008 at 9:53 amVeggiegirl, I think McCormick makes it.
Jess, I’m trying hard not to! I have some strawberries on hand and might see what I could do with those. I don’t have any strawberry extract, though.
Lin, I guess the raspberry extract pumps up the flavor a little.
LinC says
September 12, 2008 at 9:46 amI don’t see the point of fresh raspberries if you also have to add raspberry extract. I’ll bet the recipe would work just fine substituting seedless raspberry jam. The jam would concentrate the flavors.
runjess says
September 12, 2008 at 9:22 amAre you running out to get ingredients to make these for us? 😉
VeggieGirl says
September 12, 2008 at 7:46 amI feel “out of the loop” that I’ve never seen raspberry extract at the store… I must hunt that down!!