Raspberry Shortbread Bars
Soft, buttery shortbread filled with a layer of raspberry preserves. Delicious made with other types of jams and preserves, too! Tip: For extra light-and-flaky shortbread, we skip the rolling pin and use a box grater to grate the chilled dough into our baking dish instead.
Makes 2 dozen 2-inch bars
Active time: 25 minutes
Total time: 2 hours 30 minutes
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
1 cup sugar
2 large egg yolks
½ teaspoon pure vanilla extract
¾ cup seedless raspberry preserves or jam (8 ounces)
Confectioners sugar, for dusting (optional)
- 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 the dry ingredients and beat at low speed until a soft dough forms.
- Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Heat the oven to 350 F and butter a 9×13 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 in 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 tops with confectioners sugar and serve.
Recipe source: Food & Wine