Ingredients:
1 ½ cups butter softened
¾ cup packed light brown sugar
¾ cup sugar
2 teaspoons vanilla extract
¾
teaspoon vanilla extract
3 ½ cups flour
Powdered sugar
Directions:
Shortbread:
1.
Preheat oven to
325˚. Spray a 9 x 13 inch
pan
with nonstick cooking spray
2.
Combine butter
and sugars and beat until
creamy.
3.
Add salt and
vanilla and combine until
smooth.
4.
Beat in flour on
low speed just until a
smooth
dough forms.
5.
Divide dough in
half. Wrap one half in
plastic
wrap and refrigerate for 30 minutes.
6.
Press the other
half into the prepared pan
to
form bottom crust. Bake until crust is just
beginning
to turn light brown around the
edges,
about 20 minutes.
Filling and Topping:
1.
Place jam in a
bowl and stir until smooth.
Spread
the jam evenly over baked crust.
2.
Crumble the
refrigerated dough to form a
crumbled
topping. Return the pan to the
oven
and continue baking until the topping
is
firm and crisp and golden in color, about
30
minutes.
3.
Cool completely.
Sprinkle lightly with
powdered sugar
before cutting into bars.
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