Apricot Windows
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Holiday Cookies 2001, Special Issue Holiday 2001
- Yield Makes 4 dozen bars or 2 dozen squares
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Ingredients
- 2 1/4 cups apricot jam, room temperature
- 3 1/2 cups all-purpose flour
- 1 1/3 cups yellow cornmeal
- 1/2 teaspoon table salt
- 1 pound plus 2 ounces (4 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- Vegetable-oil cooking spray
Directions
- Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
- Using an offset spatula, 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. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 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, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.
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I made this bar cookie and it was a hit at our swim Christmas party.The crust was crunchy and held up the jam without falling apart. The apricot jam was the best as it went nicely with the cornmeal crust. I sprinkled some sliced almonds and some powdered sugar for decoration and it kinda looked like snow.I would make this recipe again.FanciNanci
LOL I have one! Offset Spatual that is....didn't know it was called offset!!!! he he he
If you truly are a seasoned baker, you know exactly what an off-set spatula is. Stop joking around lol...
pretty tasty....used two smaller pans and made one with apricot and one with strawberry. Turned out well.
If you type "offset spatula picture" into Google, you can see one.
Here's a URL: http://bp0.blogger.com/_AkcvDNcH2Mg/R767e05txFI/AAAAAAAABLk/jflYKfyrItA/... spatula.jpg.
The angle of the blade helps you draw the surface smooth and flat.
What the heck is an "offset" spatula. I've been baking for many years and have never heard of it LOL! I don't have a Kitchenaid applicance either...just use elbow grease!!!!
In place of a #11 tip and pastry bag, use a ziplock bag, cut off a small corner..it works well or take a small amt of dough and roll gently into a very thin rope and place on jam base in overlapping strips. Hope this suggestion helps. Soonan
Has anyone tried to make these ahead of time and frozen them? They sound wonderful, and would be nice to have in the freezer.
i have to agree with cjs's comments, whatever happened to a bowl, spatula,and a inexpensive hand mixer. Do these things work anymore, tell me.
Has anybody tried these yet? I'll have to look for my "#11" but I'm hoping that it's small enough so that when the dough rises, it doesn't cover the "windows." I like the idea of baking them all at once, a much faster cookie-baking process. Has anybody tried other jam flavors, i.e. strawberry?
Letn n n n n n s see: I need a pastry bag fitted with a #11 plain tip, a mixer with a "paddle" attachment, an offset spatula (???)....
Good grief! it would be cheaper and less time consuming to BUY the darn cookies!!
this may seem silly, but could you make waffles and pipe a little yummy jam in the "windows"?
I was wondering if a little bit of powdered sugar in the lower quandrant of each window pane would make it look like snow?
The paddle attachment is always the "go to" if your are using a Kitchen Aid standup mixer (my most treasured kitchen gadget). Otherwise, just use an electric mixer with standard attachments. The idea is to cream the butter, well. Without a stand mixer, you just need a little patience and elbow grease.
Do you really have to have a "paddle" attachment to make this recipe? Thanks!
Any good?