Strawberry Jam Crumb Bars

Please do not let my lack of photography skills keep you from trying these cookies (bars). They are simply the greatest bar-cookies I have ever had. I am completely amazed. No matter what I type, I will not be able to do these cookies justice. They recipe can easily be changed to whatever filling your heart desires. Oh, and the recipe makes a ton of cookies. I only made half but I will be making a full batch for the holidays with apricot or peach jam. If I were not a college student, I would easily slap a “money back guarantee” on these cookies.

So there you go, a must make, must try, hypothetical money back guarantee cookie recipe. Happy Holidays!

Jam Crumb Bars
adapted from the Martha Stewart Baking Handbook

• 3 sticks of butter cut into small pieces at room temperature.
• 11 oz. blanched almond finely ground
• 3 cups of flour
• 1 ¼ cups sugar
• ½ teaspoon of salt
• 1 ¾ cup of jam

Preheat the oven to 350F degrees. Butter and line a 15x10x2 pan with parchment paper with a 1-inch over hang. Set aside.

In a large bowl whisk together the almond, flour, sugar, and salt. Cut in the butter until it resembles coarse crumbs.

Transfer half of the dough to the prepared pan and press into the pan. Including the edges. Dough should be firmly packed with no cracks or holes. Bake rotating half through for 15-20 minutes until golden. Transfer to wire rack to cool completely.

Evenly spread jam over the cooled crust. Scatter the remaining crumbs over the top of the jam. Bake rotating the pan halfway through until the top is a light golden brown about 20-22 minutes. Transfer to a wire rack to cool completely.

Run a knife around the edges to loosen the cookie from the pan. Transfer to a cutting board and cut into 3-inch by 2-inch bars.