My husband and I love Linzer Tarts and I wanted to create a recipe that was a little bit easier than making individual cookies with the cutouts. These bars are very easy to make and they are just as tasty as the real cookies.
I use a seedless raspberry jam for my tart bars but you could easily use strawberry, currant or blueberry too. Really whatever you have on hand or what your family enjoys. Cut the bars into 24 or 36 pieces depending on the sizing that you need or how many people you are going to serve.
Linzer Tart Jam Bars
INGREDIENTS
2 sticks unsalted butter, room temperature
1-1/2 cups sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour
1 tsp salt
¾ cup chopped walnuts
1 cup raspberry seedless jam
DIRECTIONS
Preheat oven to 350 and place sheets of aluminum foil into a 13×9 baking pan, grease the foil. Set aside.
In a bowl of an electric mixer with a paddle attachment, cream the butter and sugar about 5 minutes.
Add the eggs and combine.
Scrape down the sides of the bowl as needed and add vanilla. And beat until smooth.
Gradually add the flour until the batter is combined and smooth.
Divide the dough into 2 pieces- ¾ and ¼
Press ¾ of the batter into the bottom of the prepared pan.
Press the nuts into the batter.
Spread the jam onto the dough.
Using the ¼ of the remainder dough, roll into long ropes and design a lattice pattern on top of the jam. Try to create the pattern In a diagonal so that you are creating diamonds.
Pat the dough down lightly.
Bake until pale gold on top about 40 minutes.
Cool for 1 hour before cutting.
Pop the bars out of the pan and remove foil.
Using a serrated knife, cut the cookies into square pieces.
Now these cookies are so tasty and really not that much work involved. These would be perfect for an holiday or occasion including showers and birthdays. Let me know how you make out.
Linzer Tart Jam Bars
Ingredients
- 2 sticks unsalted butter room temperature
- 1-1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp salt
- ¾ cup chopped walnuts
- 1 cup raspberry seedless jam
Instructions
- Preheat oven to 350 and place sheets of aluminum foil into a 13x9 baking pan, grease the foil. Set aside.
- In a bowl of an electric mixer with a paddle attachment, cream the butter and sugar about 5 minutes.
- Add the eggs and combine.
- Scrape down the sides of the bowl as needed and add vanilla. And beat until smooth.
- Gradually add the flour until the batter is combined and smooth.
- Divide the dough into 2 pieces- ¾ and ¼
- Press ¾ of the batter into the bottom of the prepared pan.
- Press the nuts into the batter.
- Spread the jam onto the dough.
- Using the ¼ of the remainder dough, roll into long ropes and design a lattice pattern on top of the jam. Try to create the pattern In a diagonal so that you are creating diamonds.
- Pat the dough down lightly.
- Bake until pale gold on top about 40 minutes.
- Cool for 1 hour before cutting.
- Pop the bars out of the pan and remove foil.
- Using a serrated knife, cut the cookies into square pieces.
