Jam Bar Cookies
These tender, buttery jam bars are delightful any time of year, but the jewel-toned filling makes an especially stunning addition to a holiday cookie platter. They stay soft and delicious for days and freeze beautifully for longer storage.
Ingredients
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 ounces unsalted butter, room temperature
- 1¼ cups granulated sugar
- 1 egg plus 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 pound tart jam (cherry or raspberry recommended)
Instructions
- Whisk together flour, baking powder and salt. Set aside.
- Using a stand or hand mixer, beat butter and sugar until light and fluffy, scraping down sides as needed. Mix in egg, then yolk and vanilla. Beat until fully incorporated. On low speed, add flour mixture until just combined. Scrape and mix briefly to finish.
- Divide dough into 2 portions (1 slightly larger). Press larger portion evenly into ungreased 9- by 13-inch rimmed pan. Chill for at least 45 minutes, or until firm.
- On parchment paper, flatten smaller portion into rectangle and chill until firm—at least 45 minutes.
- Preheat oven to 350°F.
- Spread jam evenly over chilled dough. Roll second portion to ¼ inch thick, then cut into strips. Arrange diagonally over jam in lattice pattern; trim edges.
- Bake 25–30 minutes, until lightly golden. Cool completely; slice into bars.
Notes
Tip:
Any jam works, but tart cherry or raspberry make a pretty choice for the holidays.
Extra dough can be used to make jam thumbprint cookies: Roll into walnut-sized balls, indent with thumb and fill with jam. Bake at 350°F for 15 minutes, or until lightly golden.
Any jam works, but tart cherry or raspberry make a pretty choice for the holidays.
Extra dough can be used to make jam thumbprint cookies: Roll into walnut-sized balls, indent with thumb and fill with jam. Bake at 350°F for 15 minutes, or until lightly golden.
