my grandmother used to send me these in little aluminum tins because if she kept them around the house she’d, “turn as round as bowling ball!” they’re terribly addictive and delightful little treats for all the shortbread-lovers out there.
Prep Time: 15 min | Bake Time: 45 min | Yields: 9-12 bars
- 1/2 lb (2 sticks) unsalted butter, at room temperature
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 2 1/3 cups all-purposed flour
- 1/2 tsp kosher salt
- 10-12 oz good rasberry jam
- 2/3 cup good granola without dried fruit
- 1/4 c sliced almonds
- confectioners sugar for sprinkling (I personally omit this)
Preheat the oven to 350 F.
Mix together the butter and sugar with an electric mixer (use the paddle attachment) until just combined at medium speed. Add the vanilla at low speed.
Sift the flour and salt together. Slowly add this to the butter mixture (still at low speed), until it all almost comes together in a ball.
Turn the dough out onto a board and separate into thirds. Pat two-thirds of the dough evenly on the bottom of a 9″ square baking pan – go up about 1/4″ on the sides. Spread the jam, leaving a 1/4″ border. Mix the granola into the remaining bits of the dough with your hands. Break the dough into small bits and distribute it on top of the jam – this should almost entirely cover the surface of the jam. Sprinkle the almonds on top.
Bake bars for 45 minutes, until lightly browned. Sprinkle lightly with confectioner’s sugar if desired.