Austrian Raspberry Shortbread

"One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don't reflect freezing time.*"
Austrian Raspberry Shortbread created by Leahs Kitchen
Ready In:




  • Cream the butter in a large bowl with an electric mixer until soft and fluffy.
  • Add the egg yolks and mix well.
  • In a another bowl mix the sugar, flour, baking powder and salt together.
  • Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
  • Turn out the dough onto a floured work surface and form into 2 balls.
  • Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.
  • Heat your oven to 350 degrees F.
  • 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.
  • 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.
  • Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
  • Bake for 30-40 minutes or until light golden brown.
  • Dust with the powdered sugar as soon as it comes out of the oven.
  • Cool on a wire rack and then cut in the pan with a serrated knife.

Join The Conversation

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  1. 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.
  2. Leahs Kitchen
    Austrian Raspberry Shortbread Created by Leahs Kitchen
  3. Leahs Kitchen
    Loved it! I also cut the recipe in half and put it in a smaller pan. Was nearly gone by the end of the day. Add some whipped cream on top...yum!! Made for ZWT6 Queens of Quisine!!
  4. Queen Dana
    Austrian Raspberry Shortbread Created by Queen Dana
  5. Queen Dana
    I took this to a food day at work and everyone loved it! I cut the recipe in half and used an 8 in tart pan instead of a 9x13 because I wanted to be able to lift the whole thing and put it on a plate. This recipe is a keeper, for sure. Made for ZWT6.



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