This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I voted to make because it felt seasonal. Yup – it’s Canadian Thanksgiving THIS WEEKEND (HOW is it already October!?) and because celebrating looks a little different this year, I’ve been on the lookout for some treats to bake up for neighbours and friends I’m thankful for and wondered about this one.
These bars have three components, each a knockout: The double crust is a cocoa-walnut shortbread cookie. The filling is a fresh cranberry jam, made in minutes. And then there are fresh raspberries, which are added after the bottom crust is in the pan and the jam has been spread over it. Adding the berries (preferably cold ones) just before the bars are baked gives these a bright, sweet-tart layer of flavor. They also make for a stunning look: Because the berries are lumpy and bumpy, the top crust melts as it bakes and takes their undulating form. It’s magical and beautiful, and it all happens in the oven without your having to do a thing.
Um, ok. Those are some big words there! I personally love the idea of a nutty-chocolate crust filled with tart jam and berries and was intrigued by the gorgeous image in the book (please note: mine look nothing like the book!).
The crust comes together easily (I made 1/3 the recipe in a mini food processor), then you roll it out to chill (I left mine overnight in the fridge). You make the jam in the meantime (full disclosure – I used up a pot of jam I had in the fridge – raspberry and cranberry because I’m on a mission to clear out all those nearly-empty pots!) and then once the dough is chilled, you construct the “bars”.
The dough is a little fussy to work with (it gets very soft very quickly) but this means you can push it into the pan and kind of mold it as you need to (I used an 8 x 4-inch loaf pan for this half batch of the recipe). You then spread a thin layer of the jam and top with raspberries. Mine were cold when they went on the jam, per the recipe, but as you can see in my pictures, they completely collapsed under the weight of the second layer of dough. You bake it until the top crust is “melted” and baked over the fruit.
Once it was out of the oven, mine actually looked nicer than it does in these pictures – but I was worried because of the jam/ fruit that it was going to stick in the pan so I think I might have removed it a little early – the soft cookie cracked and collapsed on the fruit. Dorie’s picture shows three distinct layers with intact raspberries. Mine? Not so much!
It. Is. Delicious. Like a brownie with a jammy centre. Need to try this again soon and make sure I leave it to cool even more in the tin before I try to remove it just so it looks a little prettier. I’m not sure about using raspberries again but I’d definitely do a jam centre, such a brilliant combo!
Get the recipe for Dorie Greenspan’s Thanksgiving Bars on p 71 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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