Raspberry Shortbread Bars

Raspberry Shortbread Bars

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Mary-Ann D'Antonio


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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48 24 for a 2 piece serving (Please note: Bake crust for 18 minutes, then top for an additional 1
20 Min
33 Min


  • ·
    cooking spray, butter flavor
  • 1/2 c
    1 stick, unsalted butter, softened
  • 1/2 c
    confectioners' sugar
  • 1
    yolk from a large egg
  • 1/2 tsp
  • 1/2 tsp
  • 1 & 1/2 c
    unsifted all-purpose flour

  • 1 c
    red-raspberry preserves
  • 3/4 c
    chopped walnuts

How to Make Raspberry Shortbread Bars


  1. Preheat over to 350 degrees.
  2. Line 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.
  3. Lightly coat aluminum foil with butter spray.
  4. In a large bowl, with electric mixer on medium speed, beat butter, sugar, egg yolk, vanilla, cinnamon until fluffy, 1 to 2 minutes.
  5. With 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.
  6. Bake 18 minutes, until set. Remove pan to wire rack.
  7. Topping
  8. Spread preserves over crust and sprinkle with walnuts.
  9. Bake 15 minutes, take out and cool on wire rack.
  10. When completely cooled, lift shortbread out with aluminum foil and cut into squares. Makes 48 bars.

Printable Recipe Card

About Raspberry Shortbread Bars

Course/Dish: Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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