1 3/4 cups all-purpose flour 1/2 cup packed light brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 8 tablespoons (1 stick) unsalted butter, cut into 1/2 -inch pieces and chilled 1 cup shredded sharp cheddar cheese (see note) 3/4 cup cherry jam
Crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line a 9-inch square baking pan with foil, leaving overhang on all sides. Grease the foil.
Combine the flour, sugar, baking powder and cinnamon in a food processor. Add the butter and cheese and pulse until the flour is pale yellow and resembles coarse cornmeal. (To do this by hand, grate frozen butter into the flour using the large holes of a box grater, add the cheese, then rub the flour-coated pieces between your fingers until the flour turns pale yellow and coarse.)
Press half the flour mixture firmly into the prepared pan. Spread the jam evenly over the crust, then crumble the remaining flour mixture evenly, over the jam. Bake until the top is well browned, 30 to 35 minutes. Transfer the pan to a wire rack and cool completely, about 1 hour. Using the foil overhang, lift the bars from the pan and cut into 16 bars. (The bars can be stored in an airtight container for up to 3 days.)
Per serving: 195 calories; 8 g fat (5 g saturated fat; 37 percent calories from fat); 27 g carbohydrates; 24 mg cholesterol; 78 mg sodium; 3 g protein; 1 g fiber.
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