Raspberry Shortbread Bars
Soft, buttery shortbread filled with a layer of raspberry preserves. Delicious made with other types of jams and preserves, too!
Recipe source: Food & Wine
Recipe source: Food & Wine
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Raspberry Shortbread Bars
Prep Time25 Minutes
0Cook Time125 Minutes
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup (8 ounces) seedless raspberry preserves or jam
Confectioners sugar, for dusting (optional)
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.
- 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.
- Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Heat the oven to 350 F and butter a 9×13 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 in 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 tops with confectioners sugar and serve.
TIP: For extra light-and-flaky shortbread, we skip the rolling pin and use a box grater to grate the chilled dough into our baking dish instead.
25 minutes
Prep Time
125 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Stonewall Kitchen Seedless Raspberry Jam, 12.5 Ounce
$7.99$0.64/oz
C&H Pure Cane Sugar Confectioners Powdered Sugar, 2 Pound
$4.69$2.35/lb
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.
- 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.
- Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Heat the oven to 350 F and butter a 9×13 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 in 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 tops with confectioners sugar and serve.
TIP: For extra light-and-flaky shortbread, we skip the rolling pin and use a box grater to grate the chilled dough into our baking dish instead.