raspberry shortbread bars
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These shortbread bars were made by my Mom with her homemade preserves. Me and my brother always looked forward to these bars. We didn't get them very often so it was a real treat when we did.
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yield
48 24 for a 2 piece serving (Please note: Bake crust for 18 minutes, then top for an additional 1
prep time
20 Min
cook time
33 Min
method
Bake
Ingredients For raspberry shortbread bars
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cooking spray, butter flavor
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1/2 c1 stick, unsalted butter, softened
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1/2 cconfectioners' sugar
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1yolk from a large egg
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1/2 tspvanilla
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1/2 tspcinnamon
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1 & 1/2 cunsifted all-purpose flour
- TOPPING
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1 cred-raspberry preserves
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3/4 cchopped walnuts
How To Make raspberry shortbread bars
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1Preheat over to 350 degrees.
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2Line a 13 x 9 x 2 inch baking pan with aluminum foil, extend foil beyond edges of pan so when shortbread bars have completely cooled you can life it out.
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3Lightly coat aluminum foil with butter spray.
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4In a large bowl, with electric mixer on medium speed, beat butter, sugar, egg yolk, vanilla, cinnamon until fluffy, 1 to 2 minutes.
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5With mixer on low speed, beat in flour to form moist crumbs, about 1 minute. Scatter over bottom of prepared pan and press into even layer.
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6Bake 18 minutes, until set. Remove pan to wire rack.
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7Topping
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8Spread preserves over crust and sprinkle with walnuts.
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9Bake 15 minutes, take out and cool on wire rack.
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10When completely cooled, lift shortbread out with aluminum foil and cut into squares. Makes 48 bars.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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