Real Recipes From Real Home Cooks ®

raspberry shortbread

Recipe by
Karl Strasser
clearwater, FL

When I made this recipe I had know Idea that I should have made a lot more.12/5/15.

yield 12 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For raspberry shortbread

  • 2 c
    flour, all-purpose
  • 1 tsp
    baking powder
  • 1/8 tsp
  • 1/2 lb
    unsalted butter softened
  • 7 oz
    granulated sugar
  • 2 lg
  • 3/4 c
    raspberry jam

How To Make raspberry shortbread

  • 1
    Using a sieve over a bow, sift together flour,baking powder, and salt, set aside.
  • 2
    Cream butter in another bowl using a hand mixer on high speed. until fluffy. About two minutes.
  • 3
    Separate eggs. Discard whites. Add sugar and egg yolks, mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture, mix until dough just begins to come together, about 1 minutes.
  • 4
    Turn dough onto a lightly floured surface, being it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap, freeze for at least 30 minutes or up to 3 hours.
  • 5
    Arrange an oven rack in center of oven, heat to 350 F. Grease a 10" springform pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater. direcly into prepared pan. Gently pat grated dough to even it out. Spread jam evenly over dough, leaving about a 1/2" border around edges. Grate remaining dough over jam layer, pat gently until surface is even. Bake until light golden brown, about 25-30 minutes. Let cool completely in pan, on a rack, before cutting into wedges.