Strawberry Shortbread Bars

(Courtesy of Carla Hall)

Ingredients:
1/2 lb. butter, room temperature
1/2 c. light brown sugar, packed
1/2 c. granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 3/4 c. unbleached all-purpose flour
1/2 c. almond flour
3/4 c. strawberry jam
1 c. strawberries, sliced
Zest and juice from 2 lemons
Confectioners' sugar to dust

Directions:
Combine the butter and sugars in a large bowl.  Using an electric stand mixer set at medium-low speed, beat until creamy.  Add the vanilla and salt and beat until combined.

Beat the flours into the butter mixture on low until a soft dough forms.

Preheat oven to 325 degrees, with the rack positioned in the center.

Press half of the dough into a greased 9x13 baking pan and wrap the remaining dough in plastic and chill for 30 minutes.

In a small bowl, combine the strawberry jam, fresh strawberries, lemon zest and lemon juice.

Bake the crust until set and golden around the edges, about 20 minutes.  Remove from oven and allow to cool.  Spread the strawberry mixture over the crust, and crumble the reserved shortbread dough over the top.  Return the pan to the oven and bake until the topping is firm and golden brown, about 40-45 minutes.  Dust with confectioners' sugar, and allow to cool before slicing and serving.

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