Shortbread Cherry Bars
Servings: 16 bars
Ingredients
- 1 stick plus 5 tablespoons butter, at room temperature
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 cups pitted Cherry Dog Orchards cherries
- ½ cup sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon coarse salt
Instructions
- Preheat oven to 375 degrees F. Spray an 8-by-8-inch pan with cooking spray, then line with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper.
- Beat the butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down the bowl. Add flour and salt, and beat until dough forms clumps but doesn’t completely hold together. Press 2½ cups of the dough mixture into the bottom of the prepared pan to form a crust.
- In a bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour cherry mixture on top of crust.
- Crumble remaining crust mixture evenly over the top, squeezing to create clumps. Put pan in oven and bake until bubbling in the center and crust is golden, about 1 hour. If it’s browning too quickly, tent the top with foil.
- Remove from oven and let cool for 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares and serve.
Related Stories
Low-Hanging Fruit
Six years ago, Karen Nichols and her husband, Louie Adame, were looking for a new place to live. They had no idea, as they drove to Fallon to see a…
