Linzer Bars

Instructions

1. 1

   Preheat the oven to 375°F (190°C). In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until evenly combined.

2. 2

   Using a pastry blender or two knives in a scissor motion, cut the cold butter and margarine into the dry ingredients until the mixture forms coarse crumbs. With a fork, stir in the corn syrup and egg just until the dough comes together.

3. 3

   Reserve 1/2 cup of the dough for the topping. Press the remaining dough evenly into the bottom of a 9x9x2-inch baking pan. Spread the raspberry jam evenly over the dough, leaving a thin border at the edges.

4. 4

   Stir the 2 tablespoons of flour into the reserved dough. For a lattice top, add a tablespoon of water at a time until the dough is rollable, then roll it out on a floured surface to 1/4-inch thickness, cut into 1/4-inch-wide strips, and arrange them lattice-fashion over the jam. Alternatively, simply crumble the reserved dough over the jam for a rustic, cobbler-like top.

5. 5

   Bake for about 30 minutes, until the top is set and lightly golden. Let cool completely in the pan, then cut into 16 bars.