Canada Squares Recipe -
Canada Squares Recipe
  • READY IN ABOUT 2 hrs

Canada Squares

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 64 1-inch squares Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 55 mins


  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.
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  • 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.

Reviews More Reviews

Jun 12, 2014

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 RedApple for giving me an excuse to make these again, on Canada Day!

Jul 01, 2014

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 do a checkerboard pattern by dropping alternate colors of batter onto the base. You can make the 'drops' as large / small as you like. Tint the frost with a complementing color. Great addition to any dessert tray.


4 Ratings

Feb 22, 2014

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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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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