LAYERED RASPBERRY SQUARES

Makes about 4 dozen.

Adapted from the Jan. 27, 1982, edition of Taste.

• 3 1/2. c. flour

• 1 c. granulated sugar

• 1 tsp. baking powder

• 3/4. tsp. salt

• 1 c. (2 sticks) unsalted butter, cut into small pieces

• 2 eggs, lightly beaten

• 1 (10-oz.) jar red raspberry preserves

• 2 c. powdered sugar

• 2 to 3 tbsp. milk

• 1 oz. semisweet chocolate

• 1 tsp. shortening

• 1 to 11/2 tbsp. boiling water

Directions

Preheat oven to 375 degrees. In a food processor fitted with a metal blade, combine flour, granulated sugar, baking powder and salt, and pulse to combine.

Add butter and pulse until mixture resembles small peas. Add eggs and pulse until thoroughly combined; mixture will be crumbly.

(Alternately, whisk dry ingredients together in a large bowl, and, using a pastry cutter, cut in butter until mixture resembles small peas. Stir in eggs.)

Reserve 21/2 cups dough. Press remaining dough into bottom of a 9- by 13-inch baking pan. Spread raspberry preserves evenly over dough. Sprinkle reserved dough evenly over raspberry preserves and press lightly to form a top crust. Bake until set, about 30 minutes. Remove from oven, transfer pan to a wire rack and cool completely.

In a small bowl, whisk together powdered sugar and milk and spread icing evenly over cooled bars. In a small bowl, combine chocolate and shortening. Pour in boiling water and whisk until a glaze forms. Drizzle glaze over icing and let stand until chocolate sets. Cut into 11/2-inch squares and serve.

Nutrition information per serving:

Calories126Fat4 gSodium53 mg

Carbohydrates21 gSaturated fat3 gCalcium11 mg

Protein1 gCholesterol19 mgDietary fiber0 g

Diabetic exchanges per serving: 1 1/2 other carb, 1 fat.