Raspberry Shortbread

These are the most amazing shortbread cookies/bars I have ever eaten!! Directions are awesome, I used homemade seedless raspberry jam. I used the food processor to shred the frozen dough and shaped it into four equal pieces that would fit into the tube. Mine baked up in 42 minutes. I would like to try these with cranberry filling. These make a lovely addition to our holiday goodie tray, thanks so much for sharing this one!!

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I halved the recipe and baked it in an 8x8 pan. the dough was a pain to grate by hand so I definitely will keep halving the recipe until I get a cuisinart, but it was so worth it! the shortbread was light and airy and I loved the different consistencies between the base layer and the top layer. I mixed my raspberry jam with lemon rind and some fresh ginger, so I guess it became lemon raspberry ginger shortbread, but it was fantastic nonetheless :) thanks for a great recipe!

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One of my all time favorite cookies. This recipe is fabulous! Grating the dough makes for a light and airy cookie. Follow the directions exactly. They are very well written.

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I froze the dough overnight & let it sit on the counter for about 15 mins before I grated it. I did do it by hand, it isn't as hard as everybody makes it sound. Either that or I have a really sharp grator..lol

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I made these last night and I dont know if I didnt cook them long enough or let them cool enough, but mine were soggy. I liked them but they were not as crispy as I would have liked. I had one this morning and it was much nicer, firm and it hardened a bit...even the fruit flavor was brought out much better. I will probably make again, but make them the day before I want to serve them.

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Pretty and delicious. I baked these for a Valentines dessert tray. Everyone loved them! Despite the grating of the dough being necessary for the texture and an excellent way to build your arm muscles, they were quite easy to make. Due to the richness - I cut them into 24 smaller bars. They also seemed to have a bit more contrast of crispy-outside to soft-center on the second day so I will age them next time I prepare them. I made two batches; one in a glass pan and the other in metal. The metal pan yielded an crisper textured crust on the bottom (which I prefer) while the ones in the glass pan had a soggy bottom in the center of the pan. Great and elegant treat! Thanks Evelyn

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Ok, let me just state that if I knew how difficult/time consuming it would be to grate the dough for this recipe I would never have made it. I ended up only grating one of the balls. I lost patience after that. I just spread my layers a little bit thinner. But after all is said and done, these tasted great and I really enjoyed the flavor. I know I will never be making these again but I would definitely eat them often.

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There is a reason that after 23 reviews this recipe has 5 stars! So delicious, thanks for posting evelyn/athens.

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I made these for a cookie exchange at work and they were a hit! I also used my food processor to grate the frozen dough and made life much easier! Thank you for such a great recipe!

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These are outstanding!! It's seems redundant to repeat what's been said already, but they are light and scrumptious. I cut the recipe in half - big mistake! They came out of the oven half an hour ago and are more than half gone, I hope I get to try one at room temp. I baked them in an 8x8 pan, and used a little more than a 1/2 cup of jam since that seemed a little skimpy. I used my Cuisinart to grate the dough - I can't imagine doing it by hand. Thank you Evelyn for another amazing recipe!

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These were absolutely fabulous! Everyone who ate them kept coming back for more. I only used a 9" square pan so I just used one ball of dough and saved the second for another batch. It was extremely difficult to grate the dough by hand - I will use my Cuisinart next time - but it was definitely worth it. Thanks so much for a recipe that I will make over and over again!

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i canNOT wait to make this - freezing the dough and then grating it is a Stroke of GENIUS...this is what i love about recipezaar - learning little tricks that make ALL the difference in how fabulous something tastes...

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the best thing you will ever eat...

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Heavenly!!! This is one of the best cookies I have EVER tasted! I substituted half the white sugar with brown sugar (Because I have a brown sugar shortbread recipe that is pretty good). Makes it a bit nuttier in taste. It is important to press the grated dough fairly well (but not too much) otherwise I think it could be too crumbly when cutting. I used a favorite raspberry jam (Danish Orchards) that has 25 percent less sugar than most. I also forgot to sprinkle the powdered sugar immediately after coming out of the oven but it still turned out nice and white and wonderful. Thank you for sharing Evelyn!

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I liked the shortbread part of it, but I think I would have preferred it without the jam - either that or it was the jam I used, which was just too sweet. These taste especially good when warm. The texture is very good and it wasn't too too difficult to grate and make. Thanks for posting. PS I gave some away for a gift and got a very nice thank you note. My Secret Sister absolutely raved about them!

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This is a must try recipe. Mine fell apart when I took it out of the pan, so I had to try and salvage as much as I can and cut them up into little squares before serving. Even so, as messy as they looked, everyone raved about them. I reread the recipe again, and realized that you were supposed to let it cool IN THE PAN. I am going to try again for the taste is really fantastic. Thank you for sharing.

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Melt in your mouth DELICIOUS!!!After I tasted these even the "grating" was okay!They tasted like they came from the most exquisite bakery in the world! A keeper for sure!

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Wow..I am so glad I tried this cookie recipe. It is a keeper. I followed the directions exactly. I used a glass 9 X 13 ungreased baking dish. I baked them about 35 mins and they came out just perfect. The only thing I would recommend is to use a seedless raspberry jam. I used raspberry preserves with seeds in it, but next time I will use the seedless kind. I grated most of the frozen dough, but I did have about half of the second ball left over. The grating was a bit tedious, but the result is definitely worth the effort. The flavor of this cookie is really nice and it presents well. I will definitely be making these again. Thank you for a great recipe!!!

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Very delicious and beautiful addition to my Christmas cookie tray. I also halved the recipe and cooked it in a 9x13 pan for abount 30 min. I also added some vanilla and almond extract to the dough. Thank you.

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These little gems were the highlight of my holiday cookie trays this year. I made the dough the night before my baking day, and I was a tiny bit concerned that it seemed a bit 'mealy,' but it froze well & worked out perfectly. I actually only used one round ball; when it was all grated, I saw that it would fill my 9x13 pan on its own, so I divided 1 ball's worth of grating and put the jam in the middle. I got so many compliments on these, and DH & I both loved them! I'm so glad I finally tried these, and even more glad I have a ball of dough in the freezer so I can have them again soon :) Thanks, ev.

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