Austrian Lattice Bars

These delicate bars are great for teatime or as a simple dessert and are enjoyed by all ages!

- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 jar SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit

Preheat oven to 350°F.

Beat butter and sugar until they are well blended; beat in egg yolks and vanilla.

Slowly add flour to make a stiff dough. Take about 1/3 of the dough and place it between two sheets of waxed paper. Roll it into a 9” x 13” rectangle and place it on the baking sheet; put it in the freezer until it is firm.

Press the remaining dough as evenly as possible on the bottom of a 9” x 13” baking pan. Spread with at least ½ cup of Rhubarb Raspberry Thyme Anytime Spreadable Fruit.

Take chilled dough from freezer; peel off the top sheet and cut dough lengthwise into ¼” strips. Peel off the rest of the waxed paper and place ½ of the strips lengthwise on the preserves, about 1” apart. Place the remaining strips across the ones you have already placed to form a lattice pattern. Trim off the excess edges.

Bake 25-25 minutes until the top is golden brown. Cool.

Makes four dozen.