A Trio of Berry Shortbread Bars: Jostaberry, Cloud Berries and Lingonberry
Buttery, tender shortbread bars filled with jostaberry, cloudberry, or lingonberry jam—three bright, fruity variations in one simple and customizable recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 cups berry jams (jostaberry, cloudberry, lingonberry, or a mix)
Instructions
- Create a parchment or foil sling for a 9×11-inch baking pan and coat with baking spray.
- In a medium bowl, mix butter, sugar, salt, egg yolks, and vanilla until smooth.
- Add the flour and mix just until combined.
- Remove 1/2 cup of the dough, wrap it in plastic, and keep at room temperature.
- Press the remaining dough into the prepared pan.
- Freeze the crust for 30–60 minutes.
- Preheat oven to 325°F.
- Bake the crust for about 30 minutes, or until edges are lightly browned.
- Remove from the oven and increase heat to 350°F.
- Spread jam evenly over the baked crust and crumble the reserved dough on top.
- Bake 25–30 minutes more, until topping is lightly browned.
- Cool completely before lifting out with the sling and cutting into squares.
Notes
Try blueberry, raspberry, apricot, or blackberry jam for variety.
Add lemon zest to the dough for a citrus twist.
Sprinkle sliced almonds on top for extra crunch.
Bars freeze well for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 16g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
