raspberry shortbread bars
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.
No Image
prep time
20 Min
cook time
33 Min
method
Bake
yield
48 24 for a 2 piece serving (Please note: Bake crust for 18 minutes, then top for an additional 1
Ingredients
- - cooking spray, butter flavor
- 1/2 cup 1 stick, unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1 - yolk from a large egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 & 1/2 cups unsifted all-purpose flour
- TOPPING
- 1 cup red-raspberry preserves
- 3/4 cup chopped walnuts
How To Make raspberry shortbread bars
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Step 1Preheat over to 350 degrees.
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Step 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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Step 3Lightly coat aluminum foil with butter spray.
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Step 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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Step 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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Step 6Bake 18 minutes, until set. Remove pan to wire rack.
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Step 7Topping
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Step 8Spread preserves over crust and sprinkle with walnuts.
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Step 9Bake 15 minutes, take out and cool on wire rack.
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Step 10When completely cooled, lift shortbread out with aluminum foil and cut into squares. Makes 48 bars.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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