Categories: Cookie bars- fruit bars
Ingredients
- 1 1/3 cup butter, softened
- 2/3 cup sugar
- 1/4 tsp. salt
- 1 large egg
- 1/2 tsp. vanilla
- 3 3/4 cups all-purpose flour
- Filling:
- 3 cups fresh or frozen blueberries
- 1 cup sugar
- 3 Tbsp. cornstarch
Directions
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Cream butter, sugar and salt until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into 1-inch thick rectangle. Wrap in plastic; refrigerate 2 hours or overnight.
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Preheat oven to 375 degrees. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
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Roll each portion of dough between two sheets of plastic wrap into a 14 × 10-inch rectangle. Place rectangles on separate baking sheets; freeze until firm, 5 to 10 minutes. Place one rectangle in a greased 13 × 9-inch baking pan, pressing onto bottom and about 1/2-inch up the sides. Add filling.
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Cut remaining rectangle into 1/2-inch strips; freeze 5 to 10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30 to 35 minutes. Cool on a wire rack. Cut into bars.
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makes 2 dozen