These Crumbled Jam Bars are a take on a Ukranian cookie you will love. This delicious bar cookie is made with jam and nuts. The dough is grated over the top of the cookies, so they look unique. You can make these delicious cookies at home.
This is a sponsored conversation written by me on behalf of JM Smuckers. The opinions and text are all mine.
The first time I had tried these cookies my I was at a family member’s house. This part of my family is from Russia, and they were making some of their favorite cookies from their home. I have always wanted to make these cookies again. The cookies are a wonderful way to feature preserved fruit, and they look beautiful.
What makes these cookies unique is that the dough is divided, one part is refrigerated, and the other part is frozen before you make these cookies. For about 30 minutes. Then you will gently pat out the dough in a 9 by 13-inch pan. You will add the Smucker’s® Fruit and Honey to the dough, and sprinkle on the chopped almonds. The Smucker’s® Fruit and Honey come in multiple flavors, this time I made mine with the Strawberry flavor, but I believe the Berry flavor would also be delicious.
The other half of the dough is grated over the base; this is what makes the crumbly texture. You will then bake these cookies, and enjoy them when they come out of the oven.
Crumbled Jam Bars
Ingredients
- 1/2 cup sugar
- 1/2 pound butter softened
- 1 egg
- 2 teaspoons lemon juice
- 1/3 cup sour cream
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 9 ounces Jam ounce jar of Smucker’s® Fruit and Honey
- 3/4 cup chopped almonds
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl combine sugar, softened butter, egg, lemon juice, and sour cream. Mix and allow to rest for about 4 to 5 minutes before adding the dry ingredients. Add in dry ingredients. When the dough is just mixed, divide the dough into two sections. Place is the section in a sheet of plastic wrap. The dough will be wet and slightly sticky. Seal dough in plastic wrap. Place one portion in the refrigerator and one in the freezer for about 30 minutes. P
- Spray a 9 by 13-inch baking dish with non-stick spray. Gently pat out the refrigerated portion of the dough into the pan. Spread the Smucker’s® Fruit and Honey evenly over the dough. Sprinkle the nuts over the Smucker’s® Fruit and Honey. Use a large cheese grater and grate the frozen portion of the dough over the Smucker’s® Fruit and Honey and chopped almonds. Bake for 20 to 25 minutes or until the top portion of the dough begins to brown.
Gloria says
October 12, 2015 at 4:00 pmActually, these look incredible!!!!!!!
Stephanie says
October 12, 2015 at 4:28 pmThank you! I hope you give them a try.
Saving Common Cents says
October 2, 2015 at 1:36 pmFor such a delicious and “fancy” looking cookie, these seem pretty simple! I love the idea of grating the dough over the top for the crumbly finished look! These would be a great Christmas Cookie Swap addition!
Tiffany says
October 2, 2015 at 1:32 pmThese look easy enough to make. I might have to try them this fall as I start baking more.
ckrusch says
October 2, 2015 at 5:34 amYour recipe is a must try! It looks mouth watering, thanks for sharing it!
Stephanie Manley says
October 2, 2015 at 7:16 amThank you. I think these cookies are a nice change when it comes to making cookies.
Shirley Zwisler says
November 18, 2015 at 10:37 amI got the ingredients for this cookie. Need to have it done by tonight. However I am stuck on the half pound of butter which is 8oz. The butter is marked by tablespoons. Not ozs. How many tablespoons make an oz? Do I put in one bar of butter or two in the bowl? Sure wish you had used table spoons or so much of a cup, NOT lbs. Not sure what to do now.
Stephanie Manley @CopyKat.com says
November 18, 2015 at 10:39 amEach stick of butter is 8 tablespoons. You would need 16 tablespoons for this recipe.