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Cherry Shortbread Bars | Can't Stay Out of the Kitchen | These festive & beautiful #cookies are perfect for the #holidays. Whether a #ChristmasCookieExchange, #tailgating or office party, or #potluck, this #CherryDessert is fantastic & will be much enjoyed by all your family & friends. Great for #Thanksgiving, #Christmas or #NewYearsDay. #dessert #CherryPreserves #CherryShortbreadBars

Cherry Shortbread Bars

Teresa Ambra
Cherry Shortbread Bars are so festive, beautiful and delicious they're sure to wow your family during the holiday season. Excellent option for a Christmas Cookie Exchange, office or tailgating parties and potlucks. Cherry preserves are featured in the filling with a scrumptious coconut topping--every bite will have you drooling.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 166 kcal

Equipment

  • one 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 pastry blender
  • 2 wooden spoons
  • 1 table knife or spreader (for the preserves)
  • measuring cups
  • measuring spoons

Ingredients
  

SHORTBREAD AND FILLING:

  • 1 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 to 3 tbsp. half-and-half (see note below)
  • 1 tsp. baking powder
  • 1 large egg slightly beaten
  • 1/2 cup salted butter cold
  • 12 oz. jar cherry preserves

TOPPING:

  • 1 large egg beaten
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 2 tbsp. salted butter melted
  • 2 cups sweetened coconut

Instructions
 

SHORTBREAD AND FILLING:

  • Heat oven to 350°.    
  • Spray a 9x13” baking pan or dish with cooking spray.
  • To make crust: mix flour, baking powder in a medium mixing bowl.
  • Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
  • Add egg and half-and-half and stir to combine.
  • Press mixture firmly into bottom of prepared pan with fork or hands.
  • Spread cherry preserves on top of crust layer to within ¼ to ½ inch of border.

TOPPING:

  • To make topping: Beat egg with fork or whisk.
  • Stir in sugar, vanilla, butter and coconut.
  • This is kind of like a macaroon layer.
  • Dollop topping over top of preserves covering surface entirely.
  • Bake at 350° for 45 minutes or until lightly browned and preserves are set.
  • Cool completely before cutting into bars. 

Notes

NOTE: I usually refrigerate the bars for an hour before cutting.
 
NOTE: Because I use half-and-half and it’s much thicker than 2% milk, I used between about three tablespoons cream instead of one.
 
NOTE: I prefer to crumble the topping over top of the cherry layer with my fingers, rather than dollop the topping over top.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 166kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 91mgPotassium: 53mgFiber: 1gSugar: 14gVitamin A: 174IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword cherry preserves, coconut, cookies, dessert, shortbread
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