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Super easy blueberry-filled cookie bars
thanks to the convenience of refrigerated sugar cookie dough.
Rich Blueberry Bars
- 12 ounces blueberries - divided use
1/2 cup blueberry or seedless raspberry jam or preserves
3 tablespoons granulated sugar - divided use
1 (18-ounce) package refrigerated sugar cookie dough
1/2 teaspoon ground cinnamon
- Preheat oven to 350°F (175°C).
- Rinse and drain berries. In a medium saucepan
over medium-high heat, cook preserves, half the blueberries and
2 tablespoons sugar until boiling. Cook 2 to 3 minutes, stirring
frequently, until blueberries are well broken up and some of
the liquid has evaporated. Remove from heat. Stir in remaining
blueberries.
- Line a 9-inch square baking pan with foil.
Cut off 1/4 of the cookie dough and set aside. Break remaining
dough into small pieces into pan and pat evenly over bottom and
about 1/2-inch up sides. Spoon blueberry filling over dough leaving
a 1/2-inch border. In a small bowl, work remaining sugar and
cinnamon into remaining dough. Tear off small pieces and scatter
over filling. (Filling will not be completely covered.) Bake
on center shelf of oven until dough at edges is lightly browned,
about 25 minutes. Cool on rack. Serve warm or cold, plain or
with vanilla ice cream, if desired.
Makes 24 bars.
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