Raspberry Shortbread Bars

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READY IN: 2hrs 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, whisk the flour, baking powder and salt.
  • 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.
  • Add dry ingredients and beat at low speed until a soft dough forms.
  • Halve the dough and form into logs.
  • Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees.
  • Butter an 8 1/2" x 11" glass baking dish.
  • Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough into the baking dish. Do NOT pat or press the dough.
  • Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
  • 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.
  • 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.
  • Let cool completely, then cut into 24 bars.
  • Dust the top with powdered sugar and serve.
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