Skip to main content

Late Night Blueberry Jam Bar Cookies

Last night, after the boys were in bed, Jake asked, "Can you make some cookies?" Hmmmm...I wasn't about to go to the store since I was already in pajamas. So I looked at the ingredients I had in my fridge and pantry before I answered. Yes, I can.

This recipe is incredibly flexible...and something you should be able to whip up late at night without too much trouble. Use whatever jam or jelly you have in the fridge. I could have made lemon curd bars, but opted to use the last of my blueberry jam.


Ingredients

  • 1 C butter
  • 2 C flour
  • 2/3 C organic granulated sugar
  • 1 t baking powder
  • 2 egg yolks
  • blueberry jam (I used about 4 to 5 tablespoons for an 8" square pan)

Procedure
Preheat oven to 350 degrees F. Place flour, sugar, and baking powder in a large mixing bowl. With your hands, press the butter into the flour, flattening the cubes into flat leaves. Add in the egg yolks and press together gently to form dough.

Press two-thirds of the dough mixture into an 8" square pan. Spoon jam over the top of the dough and spread over the surface. Crumble the remaining flour mixture over the top.

Bake for 35 minutes until the top is golden and firm. Let cool slightly before you slice into bars.

Comments

  1. Your cookies look delicious and really tempting. I haven't seen a cookie recipe that uses jam before. My kids love strawberry and raspberry jam so I think I'll give your recipe a try with that instead of blueberry. Homemade cookies are so much nicer than store bought ones but they disappear twice as fast in my house.

    Faith Thomas @ The Berry Farm

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P