Strawberry Jam Bars with Cardamom

cooking.nytimes.com

lorilah

subheading: DOUGH (OR USE HALF-BATCH OF BUTTER SHORTBREAD DOUGH):

1 cup/230 grams unsalted butter, at room temperature, plus more for pan

1 cup/205 grams granulated sugar

1 teaspoon kosher salt (such as Diamond Crystal)

1 large egg yolk

2½ cups/320 grams all-purpose flour (see Tip)

subheading: FOR FINISHING:

2 teaspoons ground cardamom

8 tablespoons strawberry jam or any red fruit jam, such raspberry or red currant

1 lemon, for zest

2 tablespoons chopped nuts, such as slivered almonds, chopped walnuts or pistachios

Confectioners’ sugar, for dusting over the top

Directions at cooking.nytimes.com

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