This is a variation of a recipe a girlfriend of mine gave to me many years ago. I made it for the first time last year as I had a jar of homemade strawberry jam I wanted to use. The only mistake I made I was not photographing as I didn't expect it to be consumed in under a day.
Raspberry or Strawberry Shortbread Bars Recipe (serves 12)
1 cup (2 sticks) butter, margarine or shortening at room temperature or slightly melted
1 cup sugar
1 tablespoon canola oil
½ tablespoon water
2 cups flour
1 teaspoon vanilla extract
1/3 cup (2.6 ounces) – 1 cup (8 ounces) raspberry or strawberry jam
Extra butter, margarine or shortening or non-stick cooking spray if using non-stick baking dish
1) Place oven rack on middle rung.
2) Pre-heat oven to 350 degrees farenheit.
3) If using non-stick 8 x 8-inch baking dish, grease baking dish with butter, margarine or shortening or spray with non-stick cooking spray.
4) In a large bowl, slightly melt butter, margarine or shortening.
5) Cream butter with sugar, canola oil, water and vanilla extract.
6) Combine flour with butter mixture.
7) Cut dough in half, pressing one half into greased or non-stick 8 x8-inch baking dish.
8) Spread jam over one half dough pressed into baking dish.
9) Flatten remaining dough with fingers in sections and lay on top of jam. Continue to do this until the jam layer is covered with dough in a crumb-like topping.
10) Bake for 30 minutes.
11) Remove from oven and cool.
12) When cool, cut into 12 squares and serve. Store any leftovers in airtight container.
