RubyFrost Apple Shortbread Bars
These RubyFrost Apple Shortbread Bars are as pretty as they are delicious. Made with a buttery shortbread crust with thinly sliced RubyFrost Apples, a cinnamon sugar glaze over the top and finished with a sprinkle of fresh thyme.
- Yields
9 bars - Cook Time
1 hour
Ingredients
- Cooking Spray -
- Salted Butter (divided) - 3/4 cup
- Confectioner's Sugar - 1/4 cup
- Flour - 1 cup
- RubyFrost Apples sliced thin - 4-6 (depending on their size)
- Granulated Sugar - 2 tbsp
- Brown Sugar - 2 tbsp
- Ground Cinnamon - 1/2 tsp
- Kosher Salt - a large pinch
- Lemon Zest - 1 tbsp (the zest of 1 lemon)
- Fresh Thyme chopped - 1 tsp
Instructions
- Preheat the oven to 350 degrees F and grease an 8” x 8” baking pan and then line it with parchment that has then ends sticking out of the pan (for easy removal later).
- With a hand mixer or stand mixer, beat ½ cup butter for 1 minute and then add confectioner’s sugar and flour. Mix until a crumbly dough comes together.
- Press the dough into an even layer at the bottom of the prepared pan, it’s ok if it comes up the sides a tiny bit. You can use a cup with a flat bottom to press it into the pan.
- Bake for 20 minutes and remove from the oven.
- Shingle the thinly sliced apples in rows over the cookie crust until it’s completely covered.
- While you’re working on the apples, melt the remaining butter over medium heat.
- Once you’re done with the apples and the butter is melted, whisk in the granulated sugar, brown sugar, cinnamon, salt and lemon zest until the sugars are dissolved. Pour this mixture evenly over the apples immediately and use a pastry brush to spread it evenly over them.
- Sprinkle with fresh thyme and bake for 25 minutes uncovered. Cool, slice and serve.