Marjit’s Hallonrutar (Currant Jelly Cookies)
By Yankee Magazine|May 23 2002|
This authentic Swedish bar cookie is simply wonderful, and an excellent addition to any buffet or potluck.
Yield
about 20
Ingredients
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.
The G, H, and J business was a tad confusing but I made two rectangles and put strips across after the jelly on top and it was great. I also used peach jam and added a little cinnamon instead.