Saturday, February 19, 2011

Strawberry Shortbread Bars

I made these bars for a Girls on the Run of Las Vegas board meeting.  Meetings are always better when there's something sweet to enjoy. :)  The recipe came from Joanne Fluke's Devil's Food Cake Murder.  I can't wait 'til Joanne's cookbook comes out in the fall of 2011!

  • 3 cups all-purpose flour (packed down when measured)
  • 3/4 cup powdered sugar
  • 3 sticks of salted butter, softened
  • 1 21-ounce can of strawberry pie filling
  • Preheat oven to 350 degrees.
  • Spritz a 9x13 inch baking pan with non-stick buttery spray.
  • Mix the flour and powdered sugar together in a mixing bowl.
  • Cut the softened butter into the flour/sugar mixture using two knives or a pastry cutter.  When finished, the mixture should resemble bread crumbs or coarse corn meal.
  • Spread half the mixture (approximately 3 cups) into the baking pan.
  • Bake for 12-15 minutes or until the edges are just turning golden brown.
  • Remove the pan to a wire rack to cool, but leave the oven on.
  • Let the crust cool for 5 minutes.
  • Spread the pie filling on top of the crust.
  • Sprinkle the crust with the other half of the flour/sugar/butter mixture, spreading it as evenly as possible.
  • Bake for 30-35 minutes or until the top is lightly golden.
  • Cool completely.
  • Refrigerate until ready to serve.
  • Cut into bars and sprinkle with additional powdered sugar.

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