Raspberry Shortbread Bars
July 29, 2024
Soft, buttery shortbread filled with a layer of raspberry preserves. Delicious made with other types of jams and preserves, too! Tip: For extra light-and-flaky shortbread, we skip the rolling pin and use a box grater to grate the chilled dough into our baking dish instead.
SERVINGS
2 doz
PREP TIME
2 hr 5 min
COOK TIME
25 min
Ingredients
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2cups all-purpose flour
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1teaspoon baking powder
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1/4teaspoon salt
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2sticks (8 ounces) unsalted butter, softened
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1cup sugar
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2large egg yolks
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1/2teaspoon pure vanilla extract
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3/4cup seedless raspberry preserves or jam (8 ounces)
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Confectioners sugar, for dusting (optional)
Directions
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1
In a medium bowl, whisk the flour, baking powder and salt.
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2
In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla.
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3
In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Beat in the egg yolks and vanilla.
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4
Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
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5
Heat the oven to 350 F and butter a 9×13 baking dish.
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6
Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish. Do not pat or press the dough.
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7
Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
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8
Grate the second log of dough on top. Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
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9
Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over.
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10
Let cool completely, then cut into 24 bars. Dust the tops with confectioners sugar and serve.
Recipe source: Food & Wine