Strawberry Shortbread Bar Cookies Food

STRAWBERRY SHORTBREAD BARS

Steps:

• 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.
• Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
• 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 sides of the baking dish to prevent them from burning.
• 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 confectioner's sugar and serve.

STRAWBERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
• Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
• Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
• Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

STRAWBERRY SHORTBREAD BAR COOKIES

Steps:

• Preheat over 350 degrees F, rack in middle position.
• Mix flour and sugar in medium-sized bowl.
• Cut in butter with a pastry cutter or use 2 knives. Mixture will look like bread crumbs or course corn meal.
• Spread HALF of this mixture (about 3 cups) into a greased 9x13 pan.
• Bake 350 degrees for 12-15 minutes or until edges are just beginning to turn brown.
• Remove the pan from oven to a wire rack, but DO NOT TURN OFF OVEN.
• Spread pie filling over top of crust you just baked.
• Sprinkle the crust with the other half of crust mixture you saves. Try to make as even as possible. It will spread a bit as it bakes.
• Gently press the top crust down with the flat blade of a metal spatula.
• Bake 350 for another 30-35 minutes, or until top is lightly golden brown.
• Remove from oven and let cool on wire rack.
• When bars are completely cool cover with foil and refrigerate until ready to serve.
• Chilling makes them easier to cut.

STRAWBERRY LEMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
• Bake at 350° for 20 to 22 minutes or until lightly browned.
• Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
• Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
• Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
• Cut into bars; garnish, if desired.
• Enjoy!