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!
Ingredients
- all-purpose flour: 1 cup
- confectioners' sugar: 2 Tbsp
- butter: 0.5 cup
- seedless raspberry jam: 0.33333 cup
- white sugar: 0.66667 cup
- butter: 0.5 cup (softened)
- eggs: 2 piece
- rice flour: 0.66667 cup
- drops red food coloring: 10 piece (or as needed)
- confectioners' sugar: 2 cups (or as needed)
- butter: 0.33333 cup (softened)
- milk: 1 Tbsp (or as needed)
- maple extract: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.
