Time 1h25m Yield 9 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix 1 cup flour, butter, and confectioners’ sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish. Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes. Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Time 1h15m Yield 32 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown. Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds. Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly. Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
Time 2h30m Yield 2 dozen 2 inch bars, 24 serving(s) Number Of Ingredients 9 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.
Time 1h35m Yield 9 Number Of Ingredients 12 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.
More about “strawberry shortbread bars recipes”
Time 1h10m Yield 4 siwb Number Of Ingredients 11 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!
