Ingredients
- 16 tablespoon butter, softened
- 1/2 cup sifted confectioners’ sugar
- 1 3/4 cups all-purpose flour, sifted
- 1/4 cup cornstarch, sifted
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste (can use vanilla extract)
- 4–6 tablespoon of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread or Smucker’s Fruit & Honey Strawberry Fruit Spread
- 5–6 tablespoon melted white chocolate
Instructions
- Preheat oven to 325F, rack in the middle. Line a half sheet pan with foil and lightly spray.
- In a large bowl, cream butter, vanilla and confectioners’ sugar until light and fluffy.
- Combine flour, salt and cornstarch; gradually add to creamed mixture just until a dough ball starts to form.
- Scrape the dough out onto a
- 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.
- Spray another large piece of parchment paper with cooking spray and lay the spray side down on top of the dough pushing down slightly.
- Roll out the dough into a 15×10” rectangle (should be about 1/4” thick).
- 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.
- Bake for 20 minutes, remove from the oven and spread a 1/2-3/4 teaspoon of jam on top of the bars leaving small edge around the cookie.
- 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.
- 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.
- Once cooled drizzle on the white chocolate. Once the chocolate is set and cooled completely store in air tight container.
