Dark Brown Sugar Strawberry Pretzel Shortbread
Buttery pretzel shortbread filled with strawberry filling
Ingredients
- 1 cup unsalted butter cut into pieces (2 sticks)
- 2/3 cup dark brown sugar
- 1 1/2 cup pretzels ground in a food processor
- 1 1/2 cups AP flour
- 1 tsp vanilla
- 1 cup strawberry jam approx, you can use more or less as desired
Instructions
- Preheat the oven to 350 and line an 8x8 pan with parchment and spray it with oil spray or bakers joy.
- In the bowl of a stand mixer, beat the butter, vanilla and brown sugar on medium speed, scraping the bowl and paddle as needed until you have a mostly smooth mixture. It is ok to start with cold butter here and it actually helps the shortbread have great flakiness. You don't need the butter to be fully creamed like you would want it for buttercream or cake.
- Add the flour and pretzel crumbs and mix on low until combined. Use your hands or a spatula to do the final bit of mixing.
- Press 1/2 of the dough into a layer in the bottom of the pan, using your fingers to spread it out evenly. Top with the jam and spread it out over the shortbread. If the jam seems a little thin you can add a bit more. Drop clumps of remaining dough on top and lightly spread them out. You don't need to fully cover the jam.
- Place in the oven and bake for 20 min, then rotate and bake another 15-20 minutes until the shortbread is browning lightly and is fully set. Remove and cool completely, then cut into squares. These keep at room temp and you can also freeze them after cutting.
Tried this recipe?Let us know how it was!