1 of 3 photos
| 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% | |
people who like this recipe also like:
Brussels Sprouts in Garlic Butter
By: Tracy K
Mashed Red Potatoes With Garlic And Parmesan
By: MizzNezz
By: LinMarie
By: kcdelong
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- 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: acerast
On Feb 15, 2009
Pretty and delicious. I baked these for a Valentines dessert tray. Everyone loved them! Despite the grating of the dough being necessary for the texture and an excellent way to build your arm muscles, they were quite easy to make. Due to the richness - I cut them into 24 smaller bars. They also seemed to have a bit more contrast of crispy-outside to soft-center on the second day so I will age them next time I prepare them. I made two batches; one in a glass pan and the other in metal. The metal pan yielded an crisper textured crust on the bottom (which I prefer) while the ones in the glass pan had a soggy bottom in the center of the pan. Great and elegant treat! Thanks Evelyn
From: Bekah49036
On Dec 23, 2008
Ok, let me just state that if I knew how difficult/time consuming it would be to grate the dough for this recipe I would never have made it. I ended up only grating one of the balls. I lost patience after that. I just spread my layers a little bit thinner. But after all is said and done, these tasted great and I really enjoyed the flavor. I know I will never be making these again but I would definitely eat them often.
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.
Recipe Collections
Showing 1-3 of 8 collections
Explore All-
Christmas Cookies
(2589 Recipes)View Top 3 -
Sugar Cookie
(1532 Recipes)View Top 3 -
Brownies
(1491 Recipes)View Top 3 -
Oatmeal Cookie
(55 Recipes)View Top 3 -
Nut Cookies
(2034 Recipes)View Top 3 -
Bar Cookies
(5723 Recipes)View Top 3 -
Biscotti
(443 Recipes)View Top 3 -
Coconut Cookies
(589 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (23 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved