PIONEER WOMAN JAM BARS RECIPES

Steps:

• Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish. Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan. When cool, cut into squares and serve. Yum!

Steps:

• Pulse the almonds in a food processor until coarsely ground; set aside. In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes. Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 1 hour or overnight. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking. Preheat the oven to 350 °. Bake the cookies until just barely turning brown, 14 to 16 minutes. (Don’t overbake!) Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely. Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.