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Raspberry Shortbread

Raspberry shortbread crumble cookie bars
Photo Credit
EmmaBakes/Shutterstock
The Editors
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine
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The delicious shortbread bars melt in your mouth, featuring the beloved flavor of raspberries. These sweet treats are perfect for sharing, and they make a splash at any picnic or office party. Everyone loves the raspberry shortcake bars!

Ingredients
1 cup (2 sticks) unsalted butter, softened at room temperature
2 egg yolks
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher or sea salt
1/2 cup seedless raspberry jam
1/4 cup confectionersa sugar (optional)
Instructions
  1. Using an electric mixer on medium speed, cream butter until soft and fluffy. Add egg yolks and mix well. In a separate bowl, stir together sugar, flour, baking powder, and salt. Add to the butter mixture and mix just until incorporated and the dough starts to come together. The dough will be crumbly at first; scrape down the sides of the bowl and mix again until it becomes more cohesive.
  2. Divide the dough in two and flatten them into disks. Wrap each in plastic wrap and freeze for at least 2 hours or overnight.
  3. Preheat oven to 350°F. Remove one disk of dough from the freezer. Coarsely grate the dough onto the bottom of an ungreased 9x9-inch baking dish. Gently pat down the dough so it forms a smooth surface. With a spatula, spread jam over the surface to within 1/2-inch of the edge all the way around.
  4. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake about 30 to 40 minutes, until light golden brown. Dust with confectioners´ sugar, if desired. Cool on a wire rack.
  5. When completely cooled, cut the shortbread lengthwise into four strips, then crosswise into nine strips, forming 2-1/4-inch cookies.
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The Old Farmer's Almanac Editors

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