Strawberry Shortbread Bar Cookies

Recipe by Chef #255298
READY IN: 1hr 5mins
SERVES: 12-15


  • 3
    cups all-purpose flour (pack it down in the cup when you measure it)
  • 34
    cup powdered sugar (confecioner's)
  • 1 12
    cups salted butter, softened (3 sticks, 12 ounces, 3/4 pound)
  • 1
    (21 ounce) can strawberry pie filling (I used comstock)


  • Preheat over 350 degrees F, rack in middle position.
  • Mix flour and sugar in medium-sized bowl.
  • Cut in butter with a pastry cutter or use 2 knives. Mixture will look like bread crumbs or course corn meal.
  • Spread HALF of this mixture (about 3 cups) into a greased 9x13 pan.
  • Bake 350 degrees for 12-15 minutes or until edges are just beginning to turn brown.
  • Remove the pan from oven to a wire rack, but DO NOT TURN OFF OVEN.
  • Spread pie filling over top of crust you just baked.
  • Sprinkle the crust with the other half of crust mixture you saves. Try to make as even as possible. It will spread a bit as it bakes.
  • Gently press the top crust down with the flat blade of a metal spatula.
  • Bake 350 for another 30-35 minutes, or until top is lightly golden brown.
  • Remove from oven and let cool on wire rack.
  • When bars are completely cool cover with foil and refrigerate until ready to serve.
  • Chilling makes them easier to cut.