Joan's Fruit Squares
Submitted by sugarae
Simple cookie bars with a cake-like base topped with fruit pie filling and powdered sugar. A vintage sheet pan dessert that feeds a crowd with minimal effort using canned filling.
YIELD
2 dozenPREP
15 minCOOK
30 minREADY
45 minThis old-fashioned recipe turns basic pantry ingredients into party-ready cookie squares by spreading sweet dough in a jelly roll pan and dotting it with your favorite pie filling before baking.
The result is something between a cookie and a pastry, with pockets of jammy fruit throughout.
Dust with powdered sugar when cool and cut into neat squares for potlucks or bake sales.
Kitchen Tips
- Score the dough into squares before adding filling so you know where to place each dollop
- Cherry, blueberry, or apple pie filling all work beautifully
- Don’t overfill; one tablespoon per square is enough to flavor without making them soggy
- These are best enjoyed the day they’re baked while the base is still tender
Ingredients
Directions
Cream margarine, sugar and eggs til light and fluffy.
Add flour and lemon juice.
Spread in greased jelly roll pan. Strike off 20 to 24 squares with a knife.
Put 1 tablespoon fruit pie filling in middle of each scored of square.
Bake for 30 min. at 350℉ (180℃). When cool, sprinkle with powdered sugar before serving.
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