Strawberry Shortbread Bar Cookies

Rich shortbread cookie layers hold a sweet strawberry pie filling center. Bake the bottom layer, then add and the filling and top crust, bake and cut into bars.

Strawberry Shortbread Bar Cookies
Strawberry Shortbread Bar Cookies

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

20

servings

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

20

servings

Ingredients

  • 3

    cups flour

  • 3/4

    cup powdered sugar

  • 1 1/2

    cups salted butter, softened

  • 1

    can strawberry pie filling or other fruit of choice

  • Powdered sugar for sprinkling, if desired

Directions

Preheat oven to 350°F. Prepare a 9 by 13 inch baking pan with cooking spray. Set aside. Mix flour and powdered sugar together. Cut in the softened butter until the mixture resembles breadcrumbs. Can also be done in a food processor using an on-and-off pulsing motion. Do not overmix. Spread half the mixture (approximately 3 cups) into the prepared pan. Bake 12 to 15 minutes or until edges are just beginning to turn golden brown. Remove pan to a wire rack but don’t turn oven off. Let crust cool 5 minutes. Spread pie filling over the top of the crust. Sprinkle the pie filling with the reserved crust mixture. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in as it bakes. Gently press top crust down with a spatula. Bake 30 to 35 minutes more or until top is lightly golden. Remove pan to wire rack. When bars are completely cool, cover pan and refrigerate until ready to cut. Sprinkle powdered sugar over the top, if desired, when ready to serve.

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