Recipe: Cherry Cheddar Bar Cookies (using cherry jam)

CHERRY CHEDDAR BAR COOKIES

1 3/4 cups all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 cup shredded sharp cheddar cheese (pre-shredded variety works fine)
3/4 cup cherry jam

Adjust an oven rack to the middle position and heat the oven to 325 degrees F. Line a 9-inch square baking pan with foil, leaving overhang on all sides. Grease the foil.

Combine the flour, sugar, baking powder and cinnamon in a food processor. Add the butter and cheese and pulse until the flour is pale yellow and resembles coarse cornmeal. (To do this by hand, grate frozen butter into the flour using the large holes of a box grater, add the cheese, then rub the flour-coated pieces between your fingers until the flour turns pale yellow and coarse.)

Press half the flour mixture firmly into the prepared pan.

Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly, about 10 minutes.

Spread the jam evenly over the crust, then crumble the remaining flour mixture evenly over the jam.

Bake until the top is well browned, about 25 minutes. Transfer the pan to a wire rack and cool completely, about 1 hour.

Using the foil overhang, lift the bar from the pan and cut into 16 pieces. The bars can be stored in an airtight container for up to 3 days.

Makes 16 bars
Source: America's Best Lost Recipes by the editors of Cook's Country Magazine