Jam Bars

Cooking Instructions

Grease a 13 x 9-inch baking pan.

Put flour, sugar, orange peel and salt in food processor. Pulse to mix. With processor running, add butter through feed tube, a few pieces at a time, until mixture is crumbly.

Beat eggs and vanilla with a fork until blended. With processor running, add eggs in a steady stream. Process until mixture forms a dough. Turn out onto a lightly floured surface and shape into a disc. Cut in half.

Using a rolling pin, roll out half the dough between 2 sheets of waxed paper to a 13 x 9-inch rectangle. Invert dough over prepared pan and peel off paper. Using a small paring knife, trim dough to cover bottom of pan evenly. Patch any tears by pressing dough with floured fingertips. Refrigerate until ready to bake. Add trimmings to remaining dough.

Roll out remaining dough between 2 sheets of waxed paper to a strip at least 13 inches long and at least 5 inches wide. Slide dough onto a baking sheet and freeze 30 minutes or until dough is very cold.

Heat oven to 350°F.

Just before assembling, remove pan with bottom crust from refrigerator and spread it with a thin layer of jam. Remove pastry from freezer; lift off top sheet of waxed paper. Working quickly since dough softens, cut dough into 1⁄2-inch-wide strips. Peel strips off waxed paper, one at a time, and carefully arrange 5 strips lengthwise over jam, spacing them about 11⁄2 inches apart. Trim edges to fit. Lay remaining strips about 1 inch apart to form a diamond pattern. Cut ends to fit pan.

Bake 30 minutes or until edges are golden. Cool on a wire rack. Place confectioners’ sugar in a small strainer and shake to dust surface. Cut in bars.

Be creative when you cut the bars so that each one shows off a strip or two of pretty “lattice.”