From Capital Style Magazine | Winter 2009
Issue
Darlene Jones' longtime Polaris bakery is famous for its authentic European pastries
-- think poppy seed kolachys, almond stollen and baked fruit flans. They also
make cakes of all kinds -- cupcakes, wedding cakes, cheesecakes, customized cakes
and decadent tortes. These bar cookies are an original Swiss recipe, and they're
a favorite for Suisse Shop customers, selling out daily. "It's an involved
recipe," Jones said. "But worth it."
Princess
Bar Cookies
Photo: Princess Bar Cookies by Will Shilling
Ingredients:
2 sticks unsalted butter
2 sticks unsalted margarine
1 cup packed brown sugar
1 3/4 cups cake flour
1 3/4 cups bread flour
1 3/4 cups coconut
1 cup chopped hazelnuts
1/2 cup honey
1 teaspoon vanilla
1 teaspoon salt
1 1/4 cups seedless raspberry or apricot marmalade
Mix all ingredients except butter, margarine and marmalade until
combined. Add butter and margarine; pulse mixer until coarse and
crumbly. Do not mix into a dough!
Press half of mixture into the bottom of a 9x13 pan or jelly roll
pan to form a crust. Spread with marmalade. Scatter remaining mixture
on top, leaving patches of marmalade exposed; press down lightly.
Bake at 350 F for 25-30 minutes, until golden brown. Makes 24 squares.
Directions