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1
Preheat oven to 375.
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2
Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside.
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3
Have ready a pastry bag fitted with a #11 plain tip.
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4
Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside.
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5
In a medium bowl, whisk flour, cornmeal and salt; set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes.
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7
Add eggs one at a time, beating until smooth after each addition.
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8
Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined.
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9
Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag.
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10
Fold the end over to keep the dough from drying out; set aside.
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11
Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible.
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12
Bake until golden brown, about 20 minutes.
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13
Remove pan from oven, and transfer to a heat-proof surface.
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14
Using an offset spatula, spread jam on top in an even layer.
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15
Using the prepared pastry bag, pipe parallel line of dough spaced 1 inch apart over the jam.
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16
Pipe perpendicular lines of dough at 1-inch intervals over the first lines.
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17
Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through.
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18
Transfer to a wire rack to cool.
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19
Cut into 1 1/2-by-3-inch bars or 3-inch squares.
