Editor's note:The recipe and introductory text below are from Lauren Chattman'sMom's Big Book of Cookies.To read Epicurious's review of the cookbook,click here.
Here is one of my favorite recipes in this book. These bars are just the essence of home baking for kids: a few simple ingredients that you probably have on hand, minimally handled, make the best bar cookies ever.
Ingredients
Makes 16 squares
Step 1
Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
Step 2
Combine the flour, baking powder, and salt in a small bowl.
Step 3
Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
Step 4
Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
Step 5
Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
Step 6
Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
Step 7
Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.
Leave a Review
Reviews (11)
Back to TopI just made these shortbread bars to have as an extra at my son's first birthday party. I'd read that the dough is a little cakey compared to traditional shortbread and I should have paid attention. I was definitely hoping for the crisp, buttery shortbread experience and this recipe didn't come through. More like a breakfast bar or than a cookie or shortbread. I don't think I will make them again.
uberbunny
Seattle, WA
7/30/2011
This recipe is so easy and super-yummy!!! I have made it several times now, and each time the jam squares were gone in a flash. Have made with strawberry and also apricot jam.I really like the texture of the "shortbread" which is more like a soft cake-like consistency...DELISH!
mahon1
5/26/2011
Excellent and easy. Wouldn't change a thing.
Anonymous
Calgary, AB
12/23/2010
So easy to make and delicious. The dough was not firm like a shortbread cookie, a little more "cakie", but still delicious! I also used more jam than what was called for.
Julia1234
Boston
12/21/2010
Excellent! I used a strawberry Jam and added sour cherries and blueberries on top before adding the crust on top. I shaped it like a pie in a round pie pan.
jillibeangutmann
8/1/2010
Very good... with two changes: I used whole wheat flour to give more flavor, and I added pecan pieces to the top layer to give more texture, color and flavor. (And, I chose apricot jam.)
These are more moist and tender than shortbread usually is... which my wife particularly appreciated. She didn't even mind that they had no chocolate in them!
dfedor
switzerland
3/21/2010
These were good but I would recommend using more jam than the 6 tablespoons, as it gives a better jam-to-cookie ratio. The shortbread was softer than I expected,and very nice. I made some with black raspberry jam- delicious!
Anonymous
8/31/2009
These are so easy and turn out delicious. I had to bake an additional batch because the first pan was eaten before I could bring some to the new neighbors!
bobbidaly
Sisters, OR
7/19/2009
This is one of the easiest and tastiest bar cookies one could ever make. The cookies were nice and smooth, which is great, but personally I prefer a little more texture. Next time, I'll substitute in some whole grain flour or oatmeal for a slightly more rustic feel. Wonderful!
suzieking85
Austin, Texas
6/5/2009
My mom used to make squares similar to these when I was young and I've always wanted to find the recipe. I'm so happy I came across this one. Made them last night with rapsberry jam and they were delicious!! Very easy and quick. Next time I will double the batch and use a cookie sheet for more squares.
staab
Kitchener, ON
3/19/2009
Delicious and versatile. I place the remaining dough in the freezer as well, then coarsely grate it over the filling for a more even spread.
opaejh
Phoenix, AZ
1/17/2009
