Recipe: Shortbread Bars (5 Variations)

SHORTBREAD BARS

FOR THE SHORTBREAD BASE:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Choice of Topping (recipes follows)

Preheat oven to 350 degrees F.

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom.

Bake shortbread in middle of oven until golden, about 20 minutes.

While shortbread is baking, prepare topping.

TOPPING SELECTIONS:

BLUEBERRY CHEESECAKE BARS
Makes 24 bars

2 packages (8 ounces each) cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup blueberry or other fruit preserves
hot Shortbread Base (recipe above)

Preheat oven to 350 degrees F.

In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it.

Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

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CHOCOLATE MACAROON BARS
Makes 24 bars

4 large egg whites
1 cup sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
1 (7 ounce) bag sweetened flaked coconut (about 2 2/3 cups)
1 1/2 cups semisweet chocolate chips
hot Shortbread Base (recipe above)

Preheat oven to 350 degrees F.

In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut.

Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly.

Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

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FUDGY BROWNIE BARS
Makes 24 bars

8 ounces bittersweet chocolate (not unsweetened)
2 sticks (1 cup) unsalted butter
1 1/2 cups sugar
4 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
hot Shortbread Base (recipe above)

Preheat oven to 350 degrees F.

Coarsely chop chocolate and in a small saucepan melt with butter over moderately low heat, stirring until smooth. Remove pan from heat and stir in sugar. Add eggs, beating with a fork until incorporated, and stir in flour and salt. Pour chocolate mixture over hot shortbread and spread evenly.

Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

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LEMON BARS
Makes 24 bars

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
hot Shortbread Base (recipe above)
3 tablespoons confectioners' sugar (for dusting top)

Preheat oven to 350 degrees F.

In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread.

Reduce oven temperature to 300 degrees F and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

Sift confectioners' sugar over bars before serving.

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PECAN-PIE BARS
Makes 24 bars

8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy (whipping) cream
hot Shortbread Base (recipe above)

Preheat oven to 350 degrees F.

In a food processor coarsely chop pecans.

In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly.

Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Source: Gourmet magazine, March 1999