There’s nothing like a subtly sweet shortbread cookie with a burst of fruity jam to set the holidays out on the right course. They are easily customized by selecting your favorite jam flavors. I also add a variety of spices and extracts to complement the jam.
Some of my favorite combinations:
• strawberry jam/vanilla extract
• blueberry jam/vanilla extract/chopped walnuts
• pineapple jam/vanilla extract/toasted coconut
• cranberry jam/orange extract
• mixed berry jam/almond extract
• raspberry jam/almond extract/vanilla extract
• fig jam/vanilla extract/chopped walnuts”
• apple jam/vanilla extract/cinnamon
The FarmGirl’s Jam Crumble Bars
Description
There’s nothing like a subtly sweet shortbread cookie with a burst of fruity jam to set the holidays out on the right course. These jam crumble bars are made QUICKLY in a food processor, but you can use a pastry cutter if you prefer to do it by hand. Assembling these cookies takes all of 15 minutes, so they are the perfect treat. The magic of the crumble? It’s simply a portion of the cookie dough crumbled on top!
These cookie bars make a fabulous gift if you bake them in a disposable or fancy glass baking dish. Be sure to let them cool completely before packaging in cellophane or a pretty tea towel.
Ingredients
Jam Crumble Bars
3 cups AP Flour
1/3 cup + 2T white sugar
1/4 cup + 2T brown sugar
1 1/2 t baking powder
1/2 t salt
3 sticks COLD butter, unsalted and cut into bits
1 1/2 t vanilla extract
2 egg yolks
8 oz jam or preserves
Instructions
Combine flour, sugars, baking powder and salt in bowl of food processor. Pulse a few times until all dry ingredients are evenly distributed. Add butter and pulse again until coarse crumbs form. Add extract and egg yolks then pulse a few more times until all ingredients are combined into big hunks of beautiful dough.
Remove 3/4 cup of the crumb-y dough and set aside. Pour remainder of dough into buttered 12×8 pan (1/4-sheet size) and press down into an even layer with just a small rim rising around the edges. Spread the unbaked crust with the jam then sprinkle the reserved crumbs evenly over the top.
Bake this in a PREHEATED 350° oven for 30 minutes. I like to give mine a 180-degree turn about halfway through cooking so it cooks evenly.
Remove from oven and cool on a wire rack until completely cool.
Store well wrapped in plastic wrap or a tightly closed container.
Notes
Do not cut these while hot, wait until fully cooled.
