Apricot Windows

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 1/4 cups apricot jam, room temperature
• 3 1/2 cups all-purpose flour
• 1 1/3 cups yellow cornmeal
• 1/2 teaspoon table salt
• 2 1/4 cups unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• vegetable oil cooking spray

Recipe

• 1 preheat oven to 375. lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. have ready a pastry bag fitted with a #11 plain tip. spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. in a medium bowl, whisk flour, cornmeal and salt; set aside.
• 2 in the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. add eggs one at a time, beating until smooth after each addition. reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. fold the end over to keep the dough from drying out; set aside.
• 3 using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. bake until golden brown, about 20 minutes.
• 4 remove pan from oven, and transfer to a heat-proof surface. using an offset spatula, spread jam on top in an even layer. using the prepared pastry bag, pipe parallel line of dough spaced 1 inch apart over the jam. pipe perpendicular lines of dough at 1-inch intervals over the first lines. place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. transfer to a wire rack to cool. cut into 1 1/2-by-3-inch bars or 3-inch squares.