These are super good. I thought that these tasted like the thumbprint cookies that I make for Christmas. But these are much easier. I used one cup of freezer jam and that just enough. I will be making these again. I'm thinking of making them for Valentine's day and using a heart cookie cutter to cut them with after they are completely cool.
These are very good jam bars! I've never had jam bars before but these are just wonderful. I used a very good quality triple berry jam and baked mine for 25 minutes. I think they would have been better at 20 minutes but it's hard to tell with the jam over it. I used a little over 3/4 cup jam to cover the whole crust. My family loved them and they were gone in no time! Thanks for sharing. Made for Gimme 5 tag.
These were wonderful. I had never had jam bars before. I loved the buttery cookie part, and used homemade muscodine grape jelly. I didn't do the glaze because I didn't have any powdered sugar on hand. I will do that next time. I'm thinking I will try them with plum jam or orange marmalade. Yum! Thanks!
The cookie dough in this simple bar cookie was just great - light tender and flaky. Just what you would want in this sort of cookie and one that I could see being a base dough in lots of bar cookies. For the jam, I used 1/2 cup of apricot preserves and 1/2 cup of seedless red raspberry preserves. Having tried both bars from the Hill Family, I would have to say this cookie with Sarah's topping would be the ultimate bar cookie.
Delicious easy to make squares. I used butter for the dough and seedless raspberry jam. For the powdered sugar glaze I mixed 1-1/2 cups powdered sugar, 2 Tablespoons milk, and a dash of almond extract together well. If you don't have powdered sugar you can substitute 1 cup sugar + 1 Tablespoon cornstarch = 1 cup powdered sugar (from Kraft Canada website). This glaze can also be tinted by adding 1 or 2 drops of food coloring. Alternatively, you can add vanilla extract for flavoring. Will definitely make these again.
These are delicious!! Very easy to make. The taste is like a butter cookie with jam (or jelly). I used blackberry, and used 1 cup, next time I will just use the 3/4 cup. The jam was a bit thick, not thin like the picture. The only problem I had was that I had to bake these longer then the recipe states. They looked underdone when I pulled them out. So I let them set a while and began to cut into them. They were very gooey. I believe I went between 30 and 35 minutes. But they still turned out delicious.