Raspberry Jam Bars

I've always been big into breakfast. I don't know why, maybe it's the fact that you can combine savory and sweet flavors into one meal, maybe it's because hash browns always seem to cure a hangover, or maybe it's just because every breakfast food is DELICIOUS. In any case, one of my favorite breakfast items is a nice warm biscuit with jam. But last night at 7pm I wasn't really feeling up for making biscuits so I broke out my food processor and made these instead.




A sweet shortbread crust pairs well with the slight tang of the raspberry jam, although you could use any jam you want. Or throw some orange marmalade, some preserves, the sky is the limit! I think these bars would be a great dessert to make for a ladies lunch, or any spring time event.

Raspberry Jam Bars (adapted from Amanda's Cookin)

2 1/2 cups flour
2/3 cup sugar
1 cup butter, slightly soft
pinch salt
1/2 tsp vanilla
1 cup seedless raspberry jam

1. Preheat the oven to 350. Spray a 8x8 pan and line it with parchment. In a food processor, combine the flour sugar and salt and pulse a couple times to combine. Then add the butter and pulse until the dough barely starts to come together. The dough should resemble cornmeal.

2. Press 2/3 of the dough into the prepared pan and then spread the jam evenly over the dough. Crumble the remaining dough over top of the jam. Bake for 30-40 or until lightly brown. Cool on a rack.