Jammy Bars

Cookies, Unfussy

This is an excellent use of any tasty jam you have sitting in your fridge for a little too long. The peach rosemary jam I had from last year was lovely.

Crust:

  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • 2 cups flour
  • 2 sticks butter, softened
  • 2 egg yolks
  • 1 1/2 tsp vanilla

Streusel:

  • 3/4 cup flour
  • 2 TBSP sugar
  • 2 TBSP brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 5 TBSP butter, softened
  • 1/2 tsp vanilla extract
  • 1 1/4 cups jam

Make Crust: Place all ingredients in the food processor. Process in long pulses until the dough is just formed, stopping and scraping the bowl when necessary. Remove dough from bowl and pat into a rough square.

Place dough between layers of wax paper and roll out to approximately 9×13″ and 1/4″ thick. Lightly grease a quarter-sheet pan or 9×13″ pan. Place the dough in the pan – the dough is forgiving and you can press it around to make it as even as possible.

Place dough in freezer for at least 30 minutes.

Make Streusel: In a small bowl, stir together flour, sugars, salt and cinnamon. Cut the butter into tablespoons and work into the flour mixture with your fingers until clumps form. Toss with vanilla and set aside.

Assemble and Bake: Preheat oven to 350 degrees. Spread 1 1/4 cups jam evenly over the dough in the prepared pan. Sprinkle evenly with the streusel.

Bake for 35 minutes, until the streusel becomes light brown. Let cool completely in the pan before cutting into bars.