1/3 Photos of Raspberry Shortbread
The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.
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- 1In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
- 2Add the egg yolks and mix well.
- 3In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
- 4Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
- 5Turn the dough out onto a floured work surface and form into 2 balls.
- 6Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
- 7Preheat the oven to 350F.
- 8Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
- 9Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
- 10With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
- 11Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
- 12Bake until light golden brown, 30 to 40 minutes.
- 13As soon as the shortbread comes out of the oven, dust with confectioners sugar.
- 14Cool on a wire rack, then cut in the pan with a serrated knife.
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Nutritional Facts for Raspberry Shortbread
Serving Size: 1 (1806 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 662.3
- Calories from Fat 292
- Total Fat 32.4 g
- Saturated Fat 19.9 g
- Cholesterol 136.6 mg
- Sodium 391.3 mg
- Total Carbohydrate 88.8 g
- Dietary Fiber 1.4 g
- Sugars 51.2 g
- Protein 5.5 g