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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bars or wedges 150g Recipe makes 12 bars or wedges) |
||
| Calories 662 | ||
| Calories from Fat 292 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.5g | 49% | |
| Saturated Fat 20.0g | 99% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 144mg | 48% | |
| Sodium 338mg | 14% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 88.9g | 29% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 51.3g | ||
| Protein 5.5g | 11% | |
Raspberry Shortbread
By: evelyn/athens
Jan 10, 2004
The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.
12 -16 bars or wedges
Ingredients
- 1 lb butter, at room temperature
- 4 egg yolks
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam, at room temperature
- 1/2 cup confectioners' sugar
Directions
1
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.2
Add the egg yolks and mix well.3
In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.4
Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.5
Turn the dough out onto a floured work surface and form into 2 balls.6
Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.7
Preheat the oven to 350F.8
Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.9
Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.10
With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.11
Remove the remaining dough from the freezer and coarsely grate it over the entire surface.12
Bake until light golden brown, 30 to 40 minutes.13
As soon as the shortbread comes out of the oven, dust with confectioners sugar.14
Cool on a wire rack, then cut in the pan with a serrated knife.
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- Course > Desserts > Cookies & Brownies > Bars
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Berries > Raspberries
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: MarlaM
On Jan 5, 2008
I made these for a cookie exchange at work and they were a hit! I also used my food processor to grate the frozen dough and made life much easier! Thank you for such a great recipe!
From: momaphet
On Dec 12, 2007
These are outstanding!! It's seems redundant to repeat what's been said already, but they are light and scrumptious. I cut the recipe in half - big mistake! They came out of the oven half an hour ago and are more than half gone, I hope I get to try one at room temp. I baked them in an 8x8 pan, and used a little more than a 1/2 cup of jam since that seemed a little skimpy. I used my Cuisinart to grate the dough - I can't imagine doing it by hand. Thank you Evelyn for another amazing recipe!
From: CobraLimes
On Jan 25, 2005
Remarkable!!!! I also used my Cuisinart with the shredding blade and divided the dough into 8 feeding tube sized portions prior to freezing. I quickly microwaved my fillings for ease in spreading. I didn't have enough raspberry jam on hand so I divided my 9 X 13 pan into thirds and put raspberry on 1/3, apricot jam on 1/3, and chocolate chips on 1/3. It took 1 hour for the baking time. I sliced each third into 8 pieces; a nice assortment of 24 good sized morsels. The raspberry was the best and I will definitely prepare in advance next time. I love this technique and really appreciate the ease, flavor, and elegance of this shortbread. Thank you soooooo much for this truly sensational recipe!
From: Marie Nixon
On Jan 25, 2004
One of my all time favorite cookies. This recipe is fabulous! Grating the dough makes for a light and airy cookie. Follow the directions exactly. They are very well written.
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