Ingredients
Makes 4 dozen bars or 2 dozen squares
- 2 1/4 cups apricot jam, room temperature
- 3 1/2 cups all-purpose flour
- 1 1/3 cups yellow cornmeal
- 1/2 teaspoon table salt
- 1 pound plus 2 ounces (4 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- Vegetable-oil cooking spray
Description
This Recipe Captures The Sweetness Of Apricot Jam, And Sets It Atop A Thin, Buttery Cookie.
Martha Stewart
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter