Canada Squares

Canada Squares

RedApple 25

"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!"
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1 h 55 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. 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.
  6. 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.
  7. 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.
  8. Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.


  • Cook's Notes:
  • Substituting almond extract for the maple is delightful for a marzipan-flavored square. Paste food coloring works best. Other colors may be used for other holidays, such as red and green for Christmas, or pink and blue for a baby shower.
  • More maple extract may be added, but it will tint the white icing slightly.


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This is the same recipe I've called Marzipan Square, which I make only at Christmas. I divide the batter, color one red the other green and carefully swirl once on top of the jam. Thanks RedAppl...

I'm soooo glad I came across this recipe (again)! I had it in my collection for years, but somehow managed to lose it. Thanks for posting it. I divide the batter in half, and tint one part. Then...

I love this great tasting and easy to make but I had to refrigerate it so the icing would become solid enough s I could cut it but other than that it was perfect

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