Linzer Bars

Name: Linzer Bars
Total time: 60 min
Yield: 16 servings
Cuisine: Desserts
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 cup packed brown sugar; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 cup (1 stick) cold butter, cubed; 1/4 cup cold margarine, cubed; 1/4 cup dark corn syrup; 1 large egg; 2 Tbsp all-purpose flour (for the top crust); 3/4 cup raspberry jam

Buttery cinnamon-spiced shortbread bars with a sweet raspberry jam filling and a lattice or crumble top.

60 minutes

Serves 16

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

5 steps

1
Preheat the oven to 375°F (190°C). In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until evenly combined.

2
Using a pastry blender or two knives in a scissor motion, cut the cold butter and margarine into the dry ingredients until the mixture forms coarse crumbs. With a fork, stir in the corn syrup and egg just until the dough comes together.
3
Reserve 1/2 cup of the dough for the topping. Press the remaining dough evenly into the bottom of a 9x9x2-inch baking pan. Spread the raspberry jam evenly over the dough, leaving a thin border at the edges.
4
Stir the 2 tablespoons of flour into the reserved dough. For a lattice top, add a tablespoon of water at a time until the dough is rollable, then roll it out on a floured surface to 1/4-inch thickness, cut into 1/4-inch-wide strips, and arrange them lattice-fashion over the jam. Alternatively, simply crumble the reserved dough over the jam for a rustic, cobbler-like top.
5
Bake for about 30 minutes, until the top is set and lightly golden. Let cool completely in the pan, then cut into 16 bars.

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