Raspberry Shortbread Squares Recipes

RASPBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
• In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
• Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
• Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
• Spread raspberry preserves, gently, over the bottom layer of cookie.
• Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
• Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
• For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
• Store in air tight container in refrigerator or at room temperature.

RASPBERRY SHORTBREAD BARS

Steps:

• 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.
• Add dry ingredients and beat at low speed until a soft dough forms.
• Halve the dough and form into logs.
• Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
• Preheat oven to 350 degrees.
• Butter an 8 1/2" x 11" glass 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 into 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 top with powdered sugar and serve.

RASPBERRY & CHOCOLATE SHORTBREAD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.