Jam Streusel Shortbread Bars


jennifer - Posted on 07 December 2011

Jam Bars

This recipe is from my 'The Best of Fine Cooking Cookies' magazine.  The original recipe calls for using a mixture of cranberries and sugar as the middle component of the bars but I didn't have any cranberries on hand so I used the Johnson Berry Farm Jam that my mom bought me at Pike's Market in Seattle.  The crust and streusel of the bars were buttery and flakey while the center was soft and sweet.  These bars would work great with any type of berry, jam or preserve.

Jam Streusel Shortbread Bars

1 Cup and 5 Tbsp butter, melted and cooled until just warm
1 Cup granulated sugar
3/4 tsp salt
2 Large egg yolks
3 Cups and 3 Tbsp flour
One 10.5oz jar of jam

Jam Bars

1) Preheat oven to 325F and line a 13*9in baking pan with parchment paper or foil
2) Stir together butter, 3/4 Cups sugar, and the salt then add in the egg yolks and whisk until well combined
3) Stir in flour until mixture begins to make a stiff dough
4) Transfer about 2-3 Cups of dough mixture to prepared pan and press evenly into the bottom them prick the dough with a fork all over
5) Refrigerate the dough for 30min (or freeze for 5-7min) until dough is firm
6) Bake the dough for 20min until crust begins to set but does not brown on the edges
7) While crust is baking, use the remaining dough and add the remaining 1/4 Cup sugar and mix until it forms coarse crumbs
8) Remove crust from oven and spoon jam evenly over the hot crust then sprinkle the coarse crumbs evenly over the layer of jam
9) Increase the oven temp. to 350F and bake for about 25min until streusel on top is golden
10) Remove bars from oven and let them set on wire rack for an hour to let them completely firm and cool down
11) Cut into bars and enjoy!

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