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Raspberry Shortbread Squares Recipe

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This recipe for Raspberry Shortbread Squares is from Emerson's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened (1 Cup)
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup seedless raspberry preserves or jam (8 ounces)
Confectioners' sugar, for dusting (optional)
Directions:
Directions:
Whisk flour, baking powder & salt. In a separate bowl beat the butter & sugar at low speed until combined. Beat in the egg yolks & vanilla. Add dry ingredients and beat at low speed until a soft dough forms. Halve the dough & form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
Preheat the oven to 350° and butter an 8 1/2-by-11-inch glass baking dish. Coarsely shred 1 log of dough on the large holes of grater, evenly distributing the dough in the baking dish. Do not 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 35 minutes, covering with foil halfway through. The shortbread is done when the pastry is golden. Let cool completely, then cut into 24 bars. Dust the tops with confectioners' sugar and serve.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Sometimes I just press into the pan rather than grating it.. Grating makes it fluffier though.
Dough can be made into small round balls for cookies with indents. Cook for 15 minutes then fill the indent with jam and swirl melted white chocolate over them when cooled.

 

 

 

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