Almond Jam Bars

This is another very old heirloom recipe from the late 1930s or early 1940s and it comes from the Wisconsin Electric Company Cookie Book.  These are soft, delicious bar cookies with preserves for the filling.  A slight clove flavor is detectable in the aftertaste.  Be patient while making these - the dough can be difficult to work with.

Almond Jam Bars

1/2 cup butter

1/2 cup sugar

1 egg

1/2 tsp. pure almond extract

3/4 cup black raspberry jam

1 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. cloves

Cream the butter and sugar together until well-blended.  Add the egg and beat until light and fluffy.  Add the almond extract.  Sift the dry ingredients together and combine with the creamed butter mixture using a pastry blender.

Spread half of the mixture into a 7" x 11" pan.  Be sure to grease the pan well - grease the sides, too.  Cover evenly with the jam and spread with the remaining mixture.  Bake at 400 degrees about 25 minutes.  Cool and cut into bars or small squares.

Makes about 28 bars