Ingredients
1/2
cup Gold Medal™ all-purpose flour
1/2
cup granulated sugar
1/4
cup firm butter or margarine
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cardamom, if desired
2
cups granulated sugar
3/4
cup butter or margarine, softened
1/3
cup buttermilk
4
eggs
2 1/2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
2
cups frozen raspberries, thawed, drained
2
teaspoons powdered sugar, if desired
Preparation
Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.
In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.
