Bar Cookies: “mass” produced AND delicious!

April 29, 2014 § Leave a comment

Here at SWEETTABLESCAPES, we bake cookies on a daily basis and most of them require cookie cutters and fancy decoration, so when labor becomes a bit too much, it is always nice to turn to the easier but still-so-tasty “bar cookies”. A large cookie sheet, some crunchy dough, some jam, nuts or other “cover” and you have a generous amount of treats, easily sliced in individual portions. These “Apricot Windows” from Martha Stewart (Special Issue Holiday, 2001) are quick, easy, pretty and simply delicious!

Apricot Windows

IMG_6277

You’ll Need:

  • 2 1/4 cups apricot jam, room temperature
  • 3 1/2 cups all-purpose flour
  • 1 1/3 cups yellow cornmeal
  • 1/2 teaspoon table salt
  • 1 pound plus 2 ounces (4 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • Vegetable-oil cooking spray

Directions:

  1. Step 1

    Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.IMG_6246

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. IMG_6247IMG_6248Add eggs one at a time, beating until smooth after each addition. IMG_6249IMG_6250Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.

  3. Step 3

    Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. IMG_6251IMG_6252IMG_6253IMG_6254IMG_6255IMG_6256Spread jam over dough in an even layer. Take pastry bag and pipe parallel lines of dough spaced 1/2 inch apart over jam.IMG_6257IMG_6258IMG_6260IMG_6261IMG_6262 Repeat with perpendicular lines to create a grid. Bake until golden about 30 minutes. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.IMG_6264

 

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