Monday, November 16, 2009

Jam-Filled Crumb Bars

This is a fairly quick, easy recipe for bar cookies that everyone seems to like! We generally use seedless raspberry preserves, but we've also tried this with boysenberry jam.
  • 1-3/4 cups flour
  • 1/2 cup finely chopped nuts
  • 3/4 cup butter
  • 1/2 cup powdered sugar
  • 1/4 tsp. finely shredded lemon peel (optional)
  • 3/4 cup apricot preserves, raspberry preserves, or blackberry jam
  • 1 T. flour

Stir together 1-3/4 cups flour and the nuts. In a large mixer bowl, beat butter until softened. Add sugar and lemon peel, if using, and beat until fluffy. Add flour mixture and beat until crumbly.

Press two-thirds of the crumbs into the bottom of an ungreased 9x9-inch baking pan. Spread with jam.

Stir 1 T. flour into the remaining crumb mixture and sprinkle over the jam.

Bake at 375F for 25 to 30 minutes or until crumbs are golden. Cool; cut into bars.

Adapted from Cookies for Christmas (Better Homes and Gardens)

Don't forget to link up your recipes in the Virtual Cookie Exchange blog hop!

3 comments :

  1. There's an award waiting for you on my blog. :-)

    ReplyDelete
  2. I don't think I have had anything like this before. I think I am going to have to try this.

    ReplyDelete
  3. Sounds like a winning cookie bar recipe. Quick and easy with the taste of intense labor, I'm sure!

    ReplyDelete

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