Every year I try to make a few new kinds of Christmas cookies to add to my tried and true. Sometimes I find amazing new cookies to add to my repertoire, and sometimes they’re a stink out. This year, I decided to try my hand at Martha Stewart’s Apricot Windows recipe. I put my own twist on them by using my homemade Pomegranate jelly.
While I wouldn’t describe these as a stink-out, as they are easy and very tasty, I learned through trial and error that if you don’t cut them while hot (not listed in the directions) you end up with a broken mess. So here’s the recipe with a few of my own additions.
Christmas Pomegranate Bars
- 4 1/2 sticks butter
- 1 1/2 c. sugar
- 3 eggs
- 3 1/2 c. flour
- 1 1/3 c. cornmeal
- 1/2 tsp salt
- 2 1/4 c. jam or jelly of your choice, I used Pomegranate
- pastry bag with large round or star shaped tip
Preheat oven to 375 degrees. Line a large baking sheet with parchment and generously grease sides; set aside.
Using a hand or stand mixer, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Meanwhile, mix dry ingredients and set aside. Add eggs one at a time to creamed butter mixture, beating until smooth after each addition. Reduce speed to low, add dry ingredients and beat until thoroughly combined.
Remove 1 3/4 cups of the dough; use it to fill a prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
Spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
Remove pan from oven, and transfer to a heat-proof surface. In a small bowl, whisk jam until smooth. Spread jam on top of baked crust in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced approx. 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes.
Transfer to a wire rack. Allow to sit for a few minutes to cool slightly, but while still warm, cut into bars. Store in an air tight container for two weeks or so.