As we well know from The Sound of Music jam & bread is ALWAYS a winning combination. The weather in Colorado is just starting to take a chilly turn and the brisk evenings call for a warm cup of tea and a sweet buttery shortbread bar as a treat before bedtime.
Quick to make, this recipe whips up a tray of shortbread bars you can snack on all week long (if they last past the first evening).
I used Simply Hickory Apricot Spread because I love how the light buttery texture of shortbread is complimented by the sweet, tart fresh flavor of Apricot Spread. You can substitute any of Hickory Farms Farmstead Fruit Spreads for the flavor combination you crave most.
Apricot Jam Shortbread Bar Recipe
For how long this recipe takes to make, you’ll be impressed with the delicious outcome. Start by pre-heating the oven to 350 degrees and combine butter and sugar in a large bowl.
Mix until creamy. Add in your flour, cornstarch, salt and continue to mix until well combined. The texture will appear grainy.
Pour half of the dough into a 9 x 12 sheet pan and press it firmly into the edges of the pan. There is no need to grease the pan, but if you are worried about the bars sticking, do that first.
Place the entire pan into the refrigerator for 5 minutes to chill. This helps make a firm surface for you to spread the jam on.
Layer your fruit spread or jam on top of the dough using a small spatula. Your dough may be crumbly and mix with the jam. This will give your bars a homemade look but will not change the outcome of the recipe.
Evenly distribute the remaining half of the dough on top of the jam / shortbread layering. I used a piece of parchment paper to press the top layer down evenly. You could also use the back of a spoon.
Place in oven to bake for 30 minutes. When lightly brown (its a bit hard to see) remove from the oven and allow to cool completely.
Turn the pan upside down on top of a cutting board. The bars should fall out easily. Use a sharp knife and cut into bite size bars. Sprinkle powdered sugar on top and store in an airtight container for up to one-week.
I think the flavors continue to combine overnight and are better the next day and beyond!
- 1/4 cup sugar
- 1/2 cup unsalted butter
- 1 cup flour
- 1/4 cup corn starch
- 1/4 tsp salt
- 5 oz [one jar] Hickory Farms Fruit Spread
- Pre-heat oven to 350 degrees.
- Cream butter and sugar together.
- Add in flour, corn starch and salt.
- Divide dough in half. Press 1/2 firmly into the bottom of a 12 x 8 baking dish.
- Place in the fridge to chill for 5 minutes.
- Remove from fridge and spread jam on top of dough.
- Sprinkle remaining dough across the top and push down firmly into the pan with the back of a spoon or using a piece of parchment paper.
- Bake for 30 minutes or until light brown.
- Remove from oven and allow to cool completely.
- Flip pan upside down and cut into bars.
Disclaimer: This post was brought to you by Hickory Farms. All opinions, ideas and writing are my own. I was compensated and received a product sample as inspiration for this post.