Strawberry Shortbread Bars - A One Bowl Wonder!

This recipe was created after working in NYC.  Frequenting a cafe that served a similar type of dessert, I always thought to myself, "I need to figure out how to make this".  After testing various amounts of flour, butter & sugar...voila!  Our #1 selling treat is created!  Enjoy! - Christine

Strawberry Preserves (or your favorite preserve)

Preheat oven to Cooking Temperature: 350° Conventional Oven 325° Convection Oven

Crust:
2 sticks butter, melted
1/2 cup sugar
2 1/4 cup flour
1/2 teaspoon salt
pinch of cinnamon

Blend dry ingredients, then add melted butter.  Spread evenly on bottom of ungreased 9" x 13" pan.  Bake for 10-15 minutes until light golden brown at 325° degrees.

Using the Original bowl:

Crumb:
1 cup flour
1 cup white sugar
1 stick butter, melted



Blend flour & sugar together, then add melted butter.  Mix with a fork to make crumbs.

Spread baked crust with an even layer of strawberry preserves (Kirkland Organic).  Sprinkle crumbs along top evenly.  Bake an additional 10-15 minutes or until crumbs are just slightly golden.

White Chocolate Raspberry Scones

Ingredients:
3/4 cup fresh or frozen (do not thaw) raspberries
1/3 cup white chocolate chips
2 cups of flour
1/4 cup of granulated sugar
1 tablespoon of baking powder
1/2 teaspoon salt
1/2 stick of butter (cut into smaller 1/4 cubes)
3/4 cup of heavy whipping cream
2 eggs, (1 divided with egg whites reserved for glaze)
1 teaspoon vanilla extract

Preheat oven to Cooking Temperature: 375° Conventional Oven 350° Convection Oven



Blend dry ingredients in a medium sized bowl.  Cut in butter with a pastry blender (or fork) until mixture resembles fine crumbs.  In a separate bowl, whisk heavy whipping cream with one egg, one egg yolk, and vanilla extract until blended and then pour into dry mixture.

Stir with fork until just combined, then add raspberries and white chocolate chips.  Kneed lightly on a floured surface to bring everything together (don't over handle the dough).  Form into a 10" round and cut into six wedges.  Place scones on greased baking sheet with approx. 2" of space in between.

Whisk reserved egg white until frothy (bubbly).  With pastry brush spread thin layer of egg white over scones.  Sprinkle coarse sugar on top.

Bake for 15-19 minutes or until golden brown in color, rotating pans half way through cooking.

Store in air tight container without scones touching.  Or eat immediately, but slowly so you don't choke.

Enjoy!

- Christine