ISO: ISO bar cookie recipe - it is very simple - shortbread type crust, jam w/ a very thin layer of crust

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lisainla

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on top.

I'm sure I could figure it out, but if anyone has a recipe, I'd appreciate it.

My MIL used to make these every year and send them to my DH, she described the recipe but never gave it to me. Sadly, she passed away last December and no one in the family has the recipe. smileys/frown.gif I'd love to make them for my DH and for our kids to try.

There were three layers - a thicker shortbread crust, a thin layer of raspberry or apricot jam, then the topping was made from a reserved part of the crust which was pressed between your fingers to make it very thin to top the jam layer of the cookies before baking.

I don't think it had any nuts in the crust, or if they were, they were pulverized.

Does this sound familiar to anyone? A lot of her recipes she has passed on to me came from magazines such as Ladies' Home Journal, so I'm not sure if this was one of those or not. I've been poking around, and most bar cookies of this type have oatmeal, which these did not have.

Any help would be greatly appreciated. smileys/smile.gif

 
Lisa, I have a couple of recipes that might help, I don't care for oats in my dough and over the

years, I saved recipes that didn't have them in it. I have no idea where the second recipe came from. I'll check for apricot, too. I just checked, all my apricot squares are made with dried apricots. I'm going to check a couple of older cookbooks for you, too.

* Exported for MasterCook 4 by Living Cookbook *

Raspberry Bars

Recipe By : Patricia Ann Heyman
Serving Size : 0 Preparation Time:
Categories : Dessert Fruit


Amount Measure Ingredient -- Preparation Method

1 1/2 cups (3 sticks)plus 2 Tbs. (1/4 stick) unsalted
-- butter, at room temperature; more for the pan
1 2/3 cups granulated sugar
2 large eggs
1 lb all-purpose flour (3 1/2 cups)
7 1/2 oz hazelnuts, toasted and chopped (1 2/3 cups)
2 cups raspberry preserves

1. Heat the oven to 350°F.

2. Butter a 9- x 13-inch baking pan.

3. In a stand mixer fitted with the paddle attachment (or in a large mixing
bowl with a hand mixer), cream the butter and sugar on medium speed until
fluffy. Add the eggs, one at a time, beating well after each addition. Add
the flour and mix just enough to incorporate. Add the nuts and mix a little
longer until just blended.

4. Press about two-thirds of the mixture into the prepared pan. Spread with
the raspberry preserves, then crumble the remaining dough on top. Bake until
the top is lightly browned, about 1 hour. Put the pan on a rack to cool. Cut
the bars into even 1 1/2-inch squares.

Comments: Why we love them: When you bring a batch of these to an office
party, everyone asks you for the recipe. And it's an easy cookie to whip up
for a crowd because it takes only a few minutes to assemble, plus the baking
time.

Recipe Author: Patricia Ann Heyman

Recipe Source: Fine Cooking #10


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* Exported for MasterCook 4 by Living Cookbook *

Raspberry Shortbread Bars

Recipe By : Melissa McKinney
Serving Size : 0 Preparation Time: 0:25
Categories : Dessert Fruit


Amount Measure Ingredient -- Preparation Method2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup (2 sticks)unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp pure vanilla extract
3/4 cup seedless raspberry preserves or jam (8 ounces)
confectioners' sugar, for dusting (optional)

1. In a medium bowl, whisk the flour, baking powder and salt. In another
medium bowl, using an electric mixer, beat the butter and sugar at low speed
until combined. Beat in the egg yolks and vanilla. Add the dry ingredients
and beat at low speed until a soft dough forms. Halve the dough and form
into logs. Wrap the dough in plastic and refrigerate until firm, at least 1
hour.

2. Preheat the oven to 350°.

3. Butter an 8 1/2- x 11-inch glass baking dish.

4. Working over the baking dish, coarsely shred 1 log of dough on the large
holes of a box grater, evenly distributing the dough in the baking dish. Do
not pat or press the dough. Using a spoon, dollop the preserves over the
dough and gently spread it in an even layer. Grate the second log of dough
on top. Using a rubber spatula, tuck in any shreds of dough sticking to the
side of the baking dish to prevent them from burning.

5. Bake the shortbread on the bottom rack of the oven for about 35 minutes,
covering it with foil halfway through baking. The shortbread is done when
the pastry is golden all over. Let cool completely, then cut into 24 bars.
Dust the tops with confectioners' sugar and serve.

Comments: Instead of using a rolling pin to make the flaky pastry for her
delicate shortbread bars, Melissa McKinney relies on a grater. She chills
the dough, grates it into a baking dish, then tops it lightly with raspberry
preserves and more grated dough before baking it.

Recipe Author: Melissa McKinney


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Thank you Curious - the Food & Wine one sounds very close to what I am looking for -

I think I will play around with that tomorrow and see what I come up with.

Thanks for your help!

 
Thanks Ang (and Deb)- I just ate one of these, they are very good, and close

to what I am looking for. I think with a little bit shorter and tiny bit sweeter crust, I'll be set.

I tweaked it by adding a splash of vanilla and almond extracts to the dough. I used a little more than half the dough for the base, and spread the top dough into a thin layer between my fingers and placed it over the top in pieces. I made them in a 7 x 11 pan.

Thanks Deb for sharing this winner!

 
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