Austrian Raspberry Shortbread

READY IN: 50mins
Recipe by Midwest Maven

One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don't reflect freezing time.*

Top Review by Marie Nixon

I love this recipe. It bakes up well in a glass 9 x 13 inch pan or as others have said, cut the recipe in half and bake in an 8 inch or 9 inch pan. You can also add 1 teaspoon vanilla extract or 1 teaspoon lemon zest to the shortbread dough.

Ingredients Nutrition


  1. Cream the butter in a large bowl with an electric mixer until soft and fluffy.
  2. Add the egg yolks and mix well.
  3. In a another bowl mix the sugar, flour, baking powder and salt together.
  4. Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
  5. Turn out the dough onto a floured work surface and form into 2 balls.
  6. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.
  7. Heat your oven to 350 degrees F.
  8. Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.
  9. With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.
  10. Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
  11. Bake for 30-40 minutes or until light golden brown.
  12. Dust with the powdered sugar as soon as it comes out of the oven.
  13. Cool on a wire rack and then cut in the pan with a serrated knife.

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