Receta Blueberry Pomegranate Cookie Bars
Warm summer days are getting closer
and the chilly spring mornings and evenings seem to be happening less often, at
least where I live. At our old house (the last two actually) we didn't have a
good outdoors setting, like a patio or deck. Where we live now we have a deck
and that makes me so excited. I look forward to sitting outside with a beverage
and maybe some cookie bars or even dinner and just watching the birds and
talking to whoever is with me.
I was walking through the store one
day and saw blueberry and pomegranate juice, so I picked some up. I actually
bought it for my son because he loves juice. But, when I decided I wanted to
make cookie bars with a curd on the top, I realized that the blueberry and pomegranate
juice would be perfect! It's a different flavor, that's still fruity and
refreshing.
When it comes to cookie bars I'm a
traditionalist with the crust. I like a basic shortbread crust. But the flavor
on the top? I'm up for anything! Making a curd for the top is a natural fit
because the textures work so well together. The sprinkling of powdered sugar on
them adds to the aesthetics of the treat.
When you make the curd, you could
use any juice that you want really and customize the bars to your liking. Lemon
(of course), lime, orange, pomegranate, grape, blueberry, grapefruit, or even
fruit punch for kids would work (and probably be very bright and pretty). Next
time I make these I may sprinkle some tiny or chopped blueberries on the top,
or maybe some pomegrante seeds. I think it would add to the flavor and make
them even prettier. Although, right now they are pretty easy to pop one in your
mouth when you walk by the platter, again and again actually.
Blueberry
Pomegranate Cookie Bars
Makes 18 bite-size
squares
Ingredients:
- - 5 tablespoons
- unsalted butter
- - 1 tablespoon powdered
- sugar
- - 1 tablespoon
- granulated sugar
- - ½ cup + 2 tablespoons
- all-purpose flour
- - 2 egg yolks
- - ⅓ cup granulated sugar
- - 1 ½ ounces blueberry
- pomegranate juice (I used Tropicana Farmstand)
- - 2 tablespoons
- unsalted butter
- - pinch of salt
- - 1 tablespoon powdered
- sugar
Directions:
1. Preheat the oven to
300F. Line an 8x4 loaf pan with nonstick foil, set aside.
2. Mix together the
butter, powdered sugar, and 1 tablespoon granulated sugar in a mixer until they
are well blended and appear almost fluffy in texture. Stir in the flour. Press
the dough into the prepared pan and bake for 38-40 minutes or until golden
brown around the edges.
3. In a medium
saucepan, whisk the egg yolks and ⅓ cup
granulated sugar until blended. Whisk in the juice, butter, and salt until
blended, then cook over medium heat for 6-8 minutes until thickened and it
coats the back of a spoon. Be sure not to boil the mixture. Strain through a
fine sieve into a bowl, then pour onto the baked crust.
4. Bake the cookie bars
for 10 minutes, then remove to a wire rack to cool slightly. Place the pan in
the refrigerator to chill the bars for at least 30 minutes. Sprinkle the bars
with powdered sugar and cut into squares (6 x 3 for a yield of 18 squares) just
before serving.
Adapted from Rose's
Christmas Cookies by Rose Levy Beranbaum
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