Strawberry Shortbread Bars Recipe

INGREDIENTS:

CRUST:

• 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tbsp. milk 
• 1 tsp. baking powder
• 1 large egg slightly beaten
• 1/2 cup unsalted butter cold
• 12 oz. strawberry preserves

TOPPING:

• 1 large egg
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 2 tbsp. unsalted butter melted
• 2 cups coconut 

INSTRUCTIONS:

CRUST:

1. Heat oven to 350°.
2. Spray a 9x13” baking pan or dish with cooking spray.
3. To make crust: mix flour, baking powder in a medium mixing bowl.
4. Cut in blender with a pastry cutter until mixture resembles coarse crumbs.
5. Add egg and milk and stir to combine.
6. Press mixture down very firmly into bottom of prepared pan with a fork or your hands.
7. Spread strawberry preserves on top of crust layer to within ¼ to ½ inch of border.

TOPPING:

1. To make topping: Beat egg with fork.
2. Stir in sugar, vanilla, butter and coconut.
3. This is kind of like a macaroon layer.
4. Dollop topping over top of preserves covering surface entirely.
5. Bake at 350° for 45 minutes or until lightly browned and preserves are set.
6. Cool completely before cutting.

Source: Can't Stay Out Of Kitchen

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