Strawberry Shortbread Bar Cookies
Nov 1, 2012 19:27:11 GMT -5
Post by PrisonerOfHope on Nov 1, 2012 19:27:11 GMT -5
Strawberry Shortbread Bar Cookies
3 cups flour, packed down
3/4 cup confectioners sugar
1 1/2 cups salted butter
1 can (21 oz.) strawberry pie filling (You can also use other berry
flavors, cherry, etc.)
Mix the flour and powdered sugar together in a medium sized bowl. Cut in the softened butter with two knives or a pastry cutter until the mixture resembles bread crumbs. (You can do this in a food processor using cold butter cut into chunks that you layer between the sugar and the flour mixture, and process with the steel blade, using an on/off pulsing motion.)
Spread half the mixture (about 3 cups) into a greased 9 X 13 pan.
Bake at 350 for 12-15 minutes until edges are starting to turn golden brown.
Remove pan to a wire rack, and let crust cool for 5 minutes.
Spread the pie filling over the baked crust.
Sprinkle the crust with the other half of the crust mixture, as evenly as possible. Gently press down with a spatula.
Bake the cookie bars at 350 degrees for another 30-35 minutes, until the top is golden.
Remove the pan to a wire rack to cool completely. When the bars are completely cooled, refrigerate them until you're ready to cut them. (Chilling them makes them easier to cut.)
Sprinkle the tops with powdered sugar.
NOTE: You can use other pie fillings, such as apple or peach, but put it into a food processor until just short of being pureed.
3 cups flour, packed down
3/4 cup confectioners sugar
1 1/2 cups salted butter
1 can (21 oz.) strawberry pie filling (You can also use other berry
flavors, cherry, etc.)
Mix the flour and powdered sugar together in a medium sized bowl. Cut in the softened butter with two knives or a pastry cutter until the mixture resembles bread crumbs. (You can do this in a food processor using cold butter cut into chunks that you layer between the sugar and the flour mixture, and process with the steel blade, using an on/off pulsing motion.)
Spread half the mixture (about 3 cups) into a greased 9 X 13 pan.
Bake at 350 for 12-15 minutes until edges are starting to turn golden brown.
Remove pan to a wire rack, and let crust cool for 5 minutes.
Spread the pie filling over the baked crust.
Sprinkle the crust with the other half of the crust mixture, as evenly as possible. Gently press down with a spatula.
Bake the cookie bars at 350 degrees for another 30-35 minutes, until the top is golden.
Remove the pan to a wire rack to cool completely. When the bars are completely cooled, refrigerate them until you're ready to cut them. (Chilling them makes them easier to cut.)
Sprinkle the tops with powdered sugar.
NOTE: You can use other pie fillings, such as apple or peach, but put it into a food processor until just short of being pureed.
