Wednesday, November 21, 2007

Pardon My Turkey

It's been an annual photo op at the White House for many years now. Some might even say that it's the one Thanksgiving tradition that we really should drop. I mean....what about the vegans?

In honor of new traditions we are offering up a recipe not for Thanksgiving Dinner but one that we feel will give real comfort during the holiday season. Nothing says love and joy more than home-made, fresh baked goods. This year we are putting our feet up, plumping up the pillows, avoiding the crass, commercialized rat race, skipping the sweat filled, sleepless nights spent living in mortal fear of not finding that "Tickle Me Elmo" doll and just enjoying an old fashioned holiday season. Hannah Montana be damned. How's that for something new?

Fruit Preserve Shortbread Bars

1/2 cup sugar
1/4 teaspoon salt
1/2 cup butter
1 1/2 cup flour
1 egg
1 teaspoon vanilla
One 12 ounce jar preserves-apricot, raspberry, blueberry-whatever YOU like.

Combine sugar, flour, egg, butter and vanilla. Crumble with fingers. Take half of the dough and spread in bottom of square 8x8 inch pan (ungreased). Press in well.
Spread jam on top. Top with remaining dough. Cook for 25-30 minutes. Check after 25 minutes. When edges start to brown, remove.
Cool and cut into squares. Sprinkle with confectioner's sugar.

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