Well, these bars were so easy to make, I have decided to make them more often at home. I no longer have Cheerios and milk or pancakes for breakfast, but more often than not, and especially if I am in a hurry, I eat these strawberry shortcake bars as I am heading out the door. They are delicious, full of yummy flavor and have such great texture. My husband loves these, too so that is a huge win!
Check out what our friends over at Cookies and Cups had to say about these:
“These Strawberry Shortbread Bars are the easy version of a thumbprint cookie! They’re buttery, filled with sweet jam and a little sugar glaze drizzle!”
Original and delicious, these are such a wonderful little treat!
Ingredients
2¼ cups Gold Medal all purpose flour
1 cup granulated Domino sugar
½ teaspoon kosher salt
1 cup Land O’ Lakes butter, room temperature
1 egg
½ teaspoon vanilla extract
¾ cup strawberry jam
Glaze
1 cup powdered Domino sugar
2 tablespoons Land O’ Lakes heavy cream
Instructions
Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
In a large bowl whisk together flour, sugar, and salt. Add in the egg and butter and combine with a party cutter, or your hands until the dough comes together.
Divide the dough in half and press one half into the bottom of the prepared pan.
Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.
Bake for 40 minutes until lightly browned.
Allow to cool completely.
Glaze
Whisk powdered sugar and cream together and drizzle on top.
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Quick Tip: put the glaze in a small zip-top bag and snip off the corner, to make for easy icing.
Thanks again to Cookies and Cups for this amazing recipe.