STRAWBERRY SHORTBREAD BARS
Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
- Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
- Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
- Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 g
STRAWBERRY SHORTBREAD BAR COOKIES
Make and share this Strawberry Shortbread Bar Cookies recipe from Food.com.
Provided by dbescurry
Categories Bar Cookie
Time 1h5m
Yield 12-15 brownie sized pieces, 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat over 350 degrees F, rack in middle position.
- Mix flour and sugar in medium-sized bowl.
- Cut in butter with a pastry cutter or use 2 knives. Mixture will look like bread crumbs or course corn meal.
- Spread HALF of this mixture (about 3 cups) into a greased 9x13 pan.
- Bake 350 degrees for 12-15 minutes or until edges are just beginning to turn brown.
- Remove the pan from oven to a wire rack, but DO NOT TURN OFF OVEN.
- Spread pie filling over top of crust you just baked.
- Sprinkle the crust with the other half of crust mixture you saves. Try to make as even as possible. It will spread a bit as it bakes.
- Gently press the top crust down with the flat blade of a metal spatula.
- Bake 350 for another 30-35 minutes, or until top is lightly golden brown.
- Remove from oven and let cool on wire rack.
- When bars are completely cool cover with foil and refrigerate until ready to serve.
- Chilling makes them easier to cut.
Nutrition Facts : Calories 346.4, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 203.4, Carbohydrate 31.4, Fiber 0.8, Sugar 7.4, Protein 3.5
STRAWBERRY SHORTBREAD BARS
Instead of using a rolling pin to make the flaky pastry for the bars, use a grater. Chill the dough, grate it into a baking dish, and top it lightly with raspberry preserves and more grated dough before baking it.
Provided by BeccaB3c
Categories Bar Cookie
Time 2h30m
Yield 2 dozen 2 inch bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the flour, baking powder and salt.
- In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
- Beat in the egg yolks and vanilla.
- Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
- Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
- Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
- Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
- Grate the second log of dough on top.
- Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
- Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
- The shortbread is done when the pastry is golden all over.
- Let cool completely, then cut into 24 bars.
- Dust the tops with confectioner's sugar and serve.
STRAWBERRY SHORTCAKE COOKIES
This is a great cookie with fresh strawberries, in addition to the great taste of a strawberry shortcake!
Provided by tasha1970
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
- Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
- Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
- Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 10.5 g, Cholesterol 10.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 68.8 mg, Sugar 4.1 g
STRAWBERRY-ALMOND PASTE SHORTBREAD BARS
Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
- Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
- Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
- Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 0 g
STRAWBERRY SHORTBREAD AND CREAM
In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.
Provided by Melissa Clark
Categories cookies and bars, parfaits and trifles, dessert
Time 1h
Yield 4 servings, plus extra shortbread
Number Of Ingredients 10
Steps:
- Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
- Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
- When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
- Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
- When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
- Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
- Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.
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5/5 (1)Category DessertCuisine AmericanCalories 223 per serving
- In a large bowl, use an electric mixer to combine the butter and sugars; beat until creamy. Add the vanilla and salt, and beat until well combined. Beat the flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.
- Place the jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
STRAWBERRY SHORTBREAD BARS - COOKIES AND CUPS
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5/5 (10)Total Time 40 minsEstimated Reading Time 2 mins
- Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
- In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together.
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