I recently posted a recipe for Scandinavian Heart Basket Cookies where I referenced my Swedish roots. I immediately received several gentle reprimands from Danes, who pointed out that those paper heart baskets are Danish, not Swedish. As much as I hate the spread of misinformation, I really do associate those baskets with my family’s Swedish Christmas traditions. To make up for how gauche I am, I’ve made some holiday shortbread bars with an unequivocally Swedish ingredient, lingonberries! Take that Denmark!

This recipe is almost identical to these Blackberry Bramble Bars that I get brunch raves about. These Lingonberry Shortbread Bars have a buttery rich base, a tart filling and a crunchy topping made from shortbread and granola crumbles. Cut into small squares, these bars are a perfect addition to your holiday cookie platter or Christmas breakfast.

A Couple Of Tips:

• Let the butter get really soft.  This shortbread crust also forms the base of the crumble mixture and has to be warm enough to form a short dough and hold itself in little clumps.  If your butter is too cold, you’ll get a coarse meal which will be fiddly to handle and form into the crumble.
• You can use or not use the almond extract.  I put almond extract in my coffee, so I may not have the proper perspective on how badly something needs almond extract.
• I like this Felix jam, but any lingonberry jam will do. Try to get one with seeds in it, looks more cozy and homemade that way!
• Let this cool completely.  I usually make it the day or night before then dust it right before serving with the powdered sugar.  
• To cut these, try lifting the whole enchilada out of the pan with a spatula or bench scraper and cutting it on a cutting board with your longest knife.  You’ll get straighter, neater lines and you won’t scratch up the bottom of your pan.
• And finally, try not to be left alone in the house with these.  You will find yourself returning to the kitchen to “even out the sides” or eat the crumbs that have fallen off into the pan.  It’s a slippery slope and the goal is to have some leftover for your Christmas cookie platter.

More Scandinavian Goodness From Bakers Brigade:

• Orange Cardamom Snowflake Cookies
• Gingerbread Birdhouse Cookies
• Swedish Coffee Cake Caramels
• Scandinavian Heart Basket Cookies

Print Recipe

Lingonberry Shortbread Bars

Prep Time

15 minutes

Cook Time

45 minutes

Servings

bars

Ingredients

• 2 sticks unsalted butter room temperature
• 3/4 cup granulated cane sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 2 1/3 cups all-purpose flour
• 10 ounces lingonberry jam
• 2/3 cup plain granola I like Heartland or Bob's Mills
• 1/3 cup sliced almonds
• confectioner's sugar for dusting

Prep Time 15 minutes Cook Time 45 minutes Servings bars Ingredients 2 sticks unsalted butter room temperature 3/4 cup granulated cane sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 teaspoon kosher salt 2 1/3 cups all-purpose flour 10 ounces lingonberry jam 2/3 cup plain granola I like Heartland or Bob's Mills 1/3 cup sliced almonds confectioner's sugar for dusting

Instructions

1. Preheat oven to 350 degrees.
2. Mix butter and sugar together on medium speed until just combined. Add the vanilla and almond extracts on low speed.
3. Add the flour and salt gradually and mix on low until it starts to form a ball. Press two-thirds of the mixture into the bottom on a 9-inch square baking pan, making a small lip around the sides. Spread the lingonberry jam on the dough, leaving a 1/4" border.
4. Hand-mix the granola into the remaining one-third of the dough. Breaking it into smallish bits, cover the jam layer. Sprinkle the almonds on top. Bake for 45 minutes, until lightly browned.
5. Cool completely, dust with confectioner's sugar, then cut into 36 bars.

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