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!


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

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

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


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