Strawberry Jam Squares
Submitted by becky747
Buttery shortbread cookie bars packed with chopped walnuts and a thick layer of strawberry jam baked between two golden crusts. Rich, sweet, and utterly impossible to eat just one.
YIELD
35 servingsPREP
15 minCOOK
60 minREADY
1 hrsFair warning: these are dangerously good.
A full cup of butter gets creamed with sugar and egg yolks, then mixed with flour and chopped walnuts to create a rich, crumbly shortbread dough. Half gets pressed into the pan, spread with a thick layer of strawberry jam, then topped with the other half rolled out between plastic wrap.
Baked low and slow until golden, they come out somewhere between a cookie and a pastry, with a sticky-sweet jam layer sandwiched between two buttery, nutty crusts.
Cut them small. Seriously. They’re intensely rich and every little square packs a punch.
Pro Tips
- Freeze the top half of the dough while the bottom sets in the pan; cold dough rolls out much more easily between plastic wrap
- Use a good-quality strawberry jam with big fruit pieces for the most flavor and texture
- Bake until just lightly browned; overbaking makes the crust dry instead of tender
- Swap in raspberry or apricot jam for a different flavor with the same technique
Ingredients
Directions
- In a medium bowl cream butter and sugar. Beat in egg yolks. Gradually stir in the flour, then the nuts.
Form mix into a ball, and cut in half.
- Wrap ½ of the dough in plastic and chill in the freezer. Pat the remaining half into an ungreased 8×8×2 inch pan.
Spread on the jam.
Take the remaining half and roll between 2 pieces on plastic wrap.
Then place on the covered half in the pan.
- Bake at 325F for 55 to 60 minutes, or until lightly browned.
NOTE: This is VERY sweet and VERY rich!!
Comments
