These dreamy little cookie squares are my Jammy Shortbread Cookie bars, and they are dangerously good. You’ve been warned!
I don’t know about you but I am a fan of all things Jam! I mean come on its sweet, fruity, interchangeable and best of all you can put it on just about anything!
I came up with this recipe one day while deep in thought about linzer cookies. Shortbread with a little jam, yum… I just didn’t want to do all the work. Cutting out the cookies and the little hole and stacking without smashing… call me lazy, but it just sounded like a lot at the time.
Enter the cookie bar. I love all cookie bars but these delicate shortbread cookie bars are just so dang perfect!
Ok so for this recipe, I used some really good high quality jam from my local market and honestly, why wouldn’t you. Don’t get me wrong, if you want to make your own jam, don’t let me stop you! I just like to ‘Sandra lee’ this one a little, if you know what I mean.
When you go to make these cookies, I should let you know that the dough is super SUPER crumbly and that’s exactly what you want. We will press it into the pan to make a nice block for the jam to sit on. As for the crumbles on top, those are best made by picking up the remaining dough and gently squeezing it into small clumps of dough to scatter across the top.
Its super easy and comes together in no time! I know you’re gonna enjoy these.
Don’t forget to dust the tops with a little powdered sugar after they have cooled to finish them off! Enjoy.
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Jammy Shortbread Cookie Bars
Equipment
- 8×8 Aluminum Pan
Ingredients
- 1 cup Butter Room Temperature
- 1/2 cup Granular Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 cups AP Flour
- 1/2 tsp Salt
- 3/4 cup Jam of Choice
- Powdered Sugar for finishing
Instructions
- In a large bowl, mix together the butter and sugar until light in color and fluffy. About 3 minutes.
- Add your vanilla and almond extracts and mix. Scrape the sides of your bowl after.
- Using a Sifter, add your flour and salt. With the mixer on med-low, mix the flour into your butter mixture, about 2-3 more minutes. It will turn into a loose fine crumb and this is what you want.
- Cover your bowl and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350 degrees F. and line a 8×8 aluminum baking pan with parchment paper all around.
- After the dough has chilled, sprinkle 2/3 of the dough into your pan and press into a smooth even layer. Using the back of a measuring cup helps.
- Spread jam over the layer of shortbread evenly.
- With the remaining dough, using your hands clump the dough togher and scatter across the top of the jam. Make sure you dont cover the jam completely so you can see it poking through after they bake!
- Bake for 25-30 minutes or just until the tops have acheived a golden color.
- Let cool in pan completely then lift out with the parchment paper and cut into squares or bars! Enjoy.
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