This chunky bar cookie recipe presents a perfect opportunity for improvisation, as you can use whatever flavors of jam and granola you have on hand.

　　

Ingredients

Makes 2 dozen

　　1/2 cup slivered almonds, toasted (see page 192)

　　2 cups all-purpose flour

　　3/4 cup confectioners’ sugar

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon coarse salt

　　3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces

　　1 large egg plus 1 large egg yolk

　　3/4 teaspoon pure vanilla extract

　　1 1/2 cups blueberry jam

　　Almond-Coconut Granola (recipe follows)

　　Vegetable oil cooking spray

　　

ALMOND-COCONUT GRANOLA

4 tablespoons unsalted butter

　　1/4 cup honey

　　1/2 cup packed light brown sugar

　　2 tablespoons water

　　3 cups old-fashioned rolled oats

　　2/3 cup slivered almonds

　　1/2 cup sweetened shredded coconut

　　(makes about 5 cups)

　　

Step 1

Line a 9 by 13-inch baking pan with foil, allowing a 2-inch overhang. Coat with cooking spray.

　　

Step 2

Process almonds in a food processor until finely ground. Add flour, confectioners’ sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.

　　

Step 3

Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.

　　

Step 4

Preheat oven to 350°F. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.

　　

Step 5

Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares. Bars can be stored in airtight containers at room temperature up to 1 day or frozen up to 1 week.

　　

ALMOND-COCONUT GRANOLA

Step 6

Preheat oven to 325°F. Melt butter with honey in a small saucepan over low heat. Add brown sugar; stir until dissolved, about 2 minutes. Remove from heat, and stir in the water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined. Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Granola can be stored in an airtight container at room temperature up to 2 weeks.

　　Martha Stewart's Cookies