Shortbread Cookie Bars
These melt-in-your-mouth Shortbread Cookie Bars feature a yummy layer of jam nestled between two delicious layers of shortbread. Easy to make and super delicious.
A long long time ago, I got a recipe from a friend for Shortbread Bars. They were printed on a piece of paper and they were called Granny Lawrence’s Shortbread Cookie Bars. We’ve been making them ever since, mentally thanking Granny Lawrence for her yummy shortbread and jam cookie recipe and picturing my friend baking with her Granny during the holidays. A few years ago I mentioned the cookies to my friend. She couldn’t stop laughing. She doesn’t have a Granny Lawrence. She doesn’t remember where she got the recipe. Granny Lawrence only exists in my imagination. Luckily, the recipe is real. If you’ve got a hankering for a yummy shortbread bar, give a silent thanks to somebody’s Granny Lawrence and make a batch of these cookies.
How to make the Shortbread Cookies
Step 1: Add butter to a mixer and cream until fluffy (2-3 minutes.). Add Powdered Sugar and mix until combined. Add Baking Soda with the Flour (one cup at a time) and mixed just until combined.
Step 2: Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
Step 3: Press half of the dough into a parchment paper-lined baking pan (we used a 7×11″ Brownie Pan to have a little bit of a thicker shortbread layer but a 9×13″ pan will work too.)
Step 4: Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
Step 5: Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
Step 6: Stir the jam to smooth it out.
Step 7: Pour the jam into the center of the pan. Smooth the jam over the entire cookie crust.
Step 8: Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
Step 9: Increase the oven temperature to 375 and place the pan back in the oven. Cook the Shortbread Cookie Bars for an additional 15 minutes or until the top is a light golden brown. Allow the cookies to cool completely before cutting into individual cookie bar pieces.
Expert Tips and FAQs
Any kind you want. We used Seedless Red Rasberry Jam but any kind will work. With Seeds, Without Seeds … it’s all good.
Cooled Shortbread Cookie Bars stored in an airtight container will stay fresh for 3-4 days. They will be good in the freezer for up to 3 months. You can refrigerate them, but take them out a couple of hours before you serve them because shortbread doesn’t taste that great cold.
Other Cookie Bar Recipes you will love
Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
And don’t forget to follow us on Pinterest, Facebook, and Instagram!
Shortbread Cookie Bars
These melt-in-your-mouth Shortbread Cookie Bars feature a yummy layer of jam nestled between two delicious layers of shortbread. Easy to make and super delicious.
Ingredients
- 2 cups Butter (Sweet Cream Salted Butter, softened to room temperature)
- 1 1/4 cups Powdered Sugar
- 4 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1 16 oz. Jar of the Jam of your choice (equivalent of 1 1/2 cups)
Instructions
- Add butter to a mixer and cream until fluffy (2-3 minutes.)
- Add Powdered Sugar and mix until combined.
- Add Baking Soda with the Flour (one cup at a time) and mixed just until combined.
- Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
- Press half of the dough into a parchment paper-lined baking pan (we used a 7x11" Brownie Pan to have a little bit of a thicker shortbread layer but a 9x13" pan will work too.)
- Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
- Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
- Stir the jam to smooth it out and then pour it into the center of the pan. Smooth the jam over the entire cookie crust.
- Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
- Increase the oven temperature to 375 and place the pan back in the oven. Cook the cookie bars for an additional 15 minutes or until the top is a light golden brown.
- Allow the cookies to cool completely before cutting into individual cookie bar pieces.
Notes
What kind of Jam can I use?
Any kind you want. We used Seedless Red Rasberry Jam but any kind will work. With Seeds, Without Seeds ... it's all good.
How do I store the cookie bars?
Cooled Shortbread Cookie Bars stored in an airtight container will stay fresh for 3-4 days. They will be good in the freezer for up to 3 months. You can refrigerate them, but take them out a couple of hours before you serve them because shortbread doesn't taste that great cold.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
