Strawberry Marzipan Bars

This recipe calls for strawberry preserves-but I use raspberry. Actually this year I used some of my good friend Ellen's home made Plum/fig as well-boy was that yummy!!! but you can use whatever you want. Just be aware that this has an almond marzipan taste so make sure it goes with that.

This recipe was in a book on "best of" cookies from the 80's. The proportions were right-but the directions were inadequate. I worked at this cookie for about four years before I got it right Four seasons of making it just at christmas that is-my cookies are like the turkey at thanksgiving. For some reason I only make them at christmas!

OK the recipe:

Strawberry Marzipan Bars

Preheat oven to 350

grease and flour 9" sq baking pan

Crumb Mixture

1 1/2 cups flour

1/3 cup firmly packed brown sugar

1/2 cup unsalted butter

1/8 teaspoon salt

Filling:

3/4 cup flour

1/2 firmly packed brown sugar

1/4 cup unsalted butter

1/4 teaspoon salt

1/2 teaspoon almond extract

3/4 cup raspberry preserves (or other flavor that you would like)

Glaze:

3/4 cup confectioner's sugar

1 tablespoon milk

1 teaspoon almond extract

Combine all crumb ingredients in mixer. beat on low till combined and crumbly.(1-2 min)

Press into pan, Bake about 15 minutes till slightly browned.

Meanwhile, combine all filling ingredients EXCEPT preserves and beat on low spread until well mixed. (1-2 min).

Spread preserves onto cooked hot crust.

Sprinkle filling over preserves.

Return to oven and bake 20-25 min or until edges are slightly browned.

Mix glaze ingredients until smooth.

Cool bars completely. Drizzle glaze over bars. Cut into desired sizes.

OK-what could be simpler right? well .....

TIPS AND TRICKS:

If you make this according to the directions, your shortbread will crumble and your filling will be soggy and the glaze won't stick. Great recipe huh?

same ingredients-just a few hints and pictures.

First, decide if you want to just make a 9x9 pan of this. remember the mathematics of cookie making? I usually make this in a 17 x 10 pan so- 81inches versus 170 inches means I double the recipe. Your choice-but these go FAST! And its the same work to make twice as much. you be the judge.

Directions are the same for double or single recipe.

When you make the base, the only way to get this really pressed in so it doesn't crumble all over the place when you cut them is to really press. and the best method I have found for this is an offset spatula.

Check out the picture at the top. Without the spatula you see it is not completely smooth. But after using the spatula it is very smooth. You will see the differnce. The other picture is showing you how to use the offset spatula. It should be pressed down on every part of the pan.

Press the entire pan with the spatula. really push down to press the dough. this will pack it well and ensure that it stays together when you cut the bars.

OK-now you have the bottom part ready (after you bake it of course)for the preserves. Spread the preserves all over. Then when you put the filling on-press down. This time not with the spatula-but with your hands. don't just sprinkle the crumb mixture-press it onto the jam. It won't mess up the jam and it will keep the shortbread from getting soggy with the jam-it will be part of the filling. Still three distinct layers-but the topping is now flat and smooth over the preserves-not sprinkled.

Now-for the frosting. Really wait till it cools. This was counter intuitive for me. I thought it should be warm to stay on-but that doesn't work. The cookie must be cold.

And don't drizzle the frosting. actually glaze the top of the cookie completely with the frosting.

When you are making the frosting you may have a tendency to want to add more milk-don't do it. the frosting texture will come out perfect with these proportions. just keep mixing.

that's it-your strawberry marzipan bars will come out perfect if you follow these instructions!

They were the number two cookie behind the melting moments...well worth making.

ENJOY! and tell me how they came out!

If you have any questions or comments you can send them to Innerdd@hotmail.com if you are having trouble posting.