Buttery Shortbread Jam Glazed Bars

  • Author: The Kitchen Whisperer

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  • 16 Tbl butter, softened
  • 1/2 cup sifted confectioners’ sugar
  • 1 3/4 cups all-purpose flour, sifted
  • 1/4 cup cornstarch, sifted
  • 1/2 tsp salt
  • 1 tsp vanilla bean paste (can use vanilla extract)
  • 46 Tbl of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread or Smucker’s Fruit & Honey Strawberry Fruit Spread
  • 56 Tbl melted white chocolate


  1. Preheat oven to 325F, rack in the middle. Line a half sheet pan with foil and lightly spray.
  2. In a large bowl, cream butter, vanilla and confectioners’ sugar until light and fluffy.
  3. Combine flour, salt and cornstarch; gradually add to creamed mixture just until a dough ball starts to form.
  4. Scrape the dough out onto a
  5. Spray a large piece of parchment paper with cooking spray and dump the dough and crumbs on to it. Using your hands, gently press the crumbs into the dough, turning a few times just to combine. You don’t want to overwork the dough.
  6. Spray another large piece of parchment paper with cooking spray and lay the spray side down on top of the dough pushing down slightly.
  7. Roll out the dough into a 15×10” rectangle (should be about 1/4” thick).
  8. Using a pastry cutter, cut the rectangle into 20-24 squares. Using a thin blade, pick up each bar and place on to the foil-lined pan leaving a 1” space between each. Pierce each small rectangle several times with a fork.
  9. Bake for 20 minutes, remove from the oven and spread a 1/2-3/4 tsp of jam on top of the bars leaving small edge around the cookie.
  10. Place back in the oven and bake for another 10-15 minutes or until the bars are very lightly golden color. Do not let them get brown.
  11. Remove from the oven, allow to set for 5 minutes for 5 minutes on the pan then remove to a cooling rack to cool completely.
  12. Once cooled drizzle on the white chocolate. Once the chocolate is set and cooled completely store in air tight container.
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