Whenever Mack and I have some time alone, the first thing he asks to do is make cookies. We have a steady supply of homemade chocolate chip cookies thanks to his enthusiasm, so when he asked to bake on Friday I thought it would be fun to try something different. A sneaky jar of homemade cherry preserves I canned last summer was hiding in the pantry – it was time to put it to use.
Mack was a good little sous chef as we prepared some simple shortbread bars. I love creating recipes that he can easily help prepare.
Once the cherry cardamom bars cooled, we packed up a few for my wonderful grandparents who live nearby. I left the box with their doorman so they would have a special after-dinner treat waiting for them!
Cherry Cardamom Shortbread Bars
1 3/4 cups flour
2/3 cup sugar
1/4 teaspoon ground cardamom
2 sticks cold butter, cut into cubes
Half pint (8 oz) cherry preserves
Preheat oven to 400 degrees.
In a large bowl, whisk flour, sugar and cardamom. Drop butter cubes in and work butter into flour using your hands. Once the mixture resembles coarse crumbs, set aside 1/4 cup of it. Pour the rest into a 9″ square baking pan. Press dough into the pan.
Pour preserves on the crust and sprinkle with reserved dough.
Bake for another 15 minutes. Cool completely before cutting.
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