Christmas Pomegranate Bars

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.


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