These delectable bars are perfect to use up a few summertime fruit jams. With a flaky buttery crust, a fruity jammy middle, and a crumbly topping, these bars taste so good that one can never stop with just one piece. My friend Rose made these jam bars and dropped them off one afternoon and I have to say on a lazy summer afternoon they were the perfect sweet treat with a cup of tea. I have to admit when I first saw the recipe it looked pretty intimidating, but when I got around to actually making the bars the recipe was surprisingly very easy to follow. Give it a try!
Jam/Preserves bar cookies from Food and Wine.com.
with a few modifications by Rose
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, softened
- 3/4 cup sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 3/4 cup seedless raspberry preserves or jam (8 ounces)
- Confectioners’ sugar, for dusting (optional)
- Cook’s Notes: Any jam can be used in these bars. Rose brought another version of this recipe with blackberry jam and I made a version with apricot jam that were both outstanding.
- Step 1: In a medium bowl, whisk the flour, baking powder and salt. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla. Add the dry ingredients and beat at low speed until a soft dough forms.
- Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Step 2 : Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough.
- Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
- Step 3 : Bake the shortbread on the bottom rack of the oven for about 35-40 minutes, covering it with foil halfway through baking and turning the baking dish around.
- The shortbread is done when the pastry is golden all over.
- Let cool completely, then cut into bars. Dust the tops with confectioners’ sugar if desired and serve.