I meant to make them for Christmas, but I usually make my famous Rum Balls and with so much activity going on over the holiday season, didn't get a chance to make these moist and sweet bars until yesterday. The occasion was a dear friend's birthday. Shortbread is a treat anytime of year as far as I am concerned! The recipe is only moderately adapted from the original.
On the menu with Poppy Seed Cheese Biscuits and Mushroom Oven Pancake with Chive Sauce.
Peanut Butter and Blueberry Jam Shortbread BarsMore shortbread recipes from Lisa's Kitchen:
For the shortbread
1 cup of unsalted butter, softened
1 cup of granulated sugar
1 small egg
1/2 teaspoon of vanilla
2 1/4 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of sea salt
For the filling:
3/4 cup blueberry jam
1/2 cup natural peanut butter
1/2 cup icing sugar
2 tablespoons unsalted butter, softened
Line an 8-inch pan with parchment paper. Set aside.
In a large bowl, beat together the butter, sugar, vanilla and egg until light and fluffy. In a separate bowl, combine the flour, baking powder and salt until well combined.
Divide the dough until 2 equal portion, knead briefly and wrap in plastic wrap. Leave the dough in the fridge overnight or freeze for 1 - 4 hours.
Preheat the oven to 350 degrees. Remove half of the dough from the fridge or freezer. Shred the dough with a coarse grater or food processor. Pat the shredded dough down into the prepared baking pan. Bake for 20 minutes or until golden brown. Cool for about 20 minutes.
While the shortbread is baking, prepare the filling. Blend together the peanut butter, icing sugar and butter until smooth. Spread the peanut butter mixture over the shortbread base. Drop spoonfuls of jam over the peanut butter and gently spread over the peanut butter layer.
Remove the remaining dough from the freezer and shred it. Sprinkle over the jam layer and spread it out so it covers the jam. Bake for 20 - 25 minutes or until the top is set and golden brown. Cool and cut into bars.
Makes approximately 16 bars, depending on how large you cut them.
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread
On the top of the reading stack: Complete Stories by Flannery O'Connor
Audio Accompaniment: Spirit of Eden by Talk Talk