27 Reviews of Raspberry Shortbread

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.

From: yaycarter

On Jan 7, 2005

I was drawing a blank when I had to go to a cookie swap this Christmas that had a no nuts or nut extracts requirement. I looked and looked around and settled on this one. My, oh my, were they delicious! I made the recipe as stated with no substitutions, using seedless raspberry jam. Oh, I did completely forget about the powdered sugar, and I didn't even miss it. It was sort of a pain to shred the dough, but it didn't take too terribly long, and I think the wonderful result was worth the extra effort involved. I do think it would be too much to fit in a tart pan, as it my 9 x 13 pan perfectly. I did gently smoosh the shreds down, but not enough to diminish the purpose of shredding in the first place. I did it so I could spread the jam more easily on a slightly compacted surface. A wonderful addition to this recipe might be to add some almond extract to the dough - maybe as much as 2 tsp (?). One of my favorite things in the world is something called a Raspberry Sammie from Bruegger's Bagels, and this recipe was as close as I've ever tasted. For the cookie swap I was to take 4 dozen portions, so I just cut this 9 x 13 pan into that (cut 6 by 8 rows) and it turned out great. Enough to taste the delicious yumminess but not so much as to be too rich. Oh yeah, I did win the prize for best submission with these! All around, a super recipe. Thanks sooo much for posting!

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: *Kathy*

On Jan 10, 2005

Very rich, and very good. Based on previous reviews, I made a few adjustments. I used a 10.5 x 15.5 inch pan which was perfect. The recipe made 20 generous squares for me. Baking time for me was 50 minutes, and I probably should have baked it another 5 minutes. I live at 6200' so that may be the reason for the longer bake time. To make the grating process go faster, I shaped the dough so it would fit my food processor — I highly recommend this method, it was FAST and easy! I also gently patted the bottom layer to make spreading the jam easier. Another reviewer suggested adding 1 tsp almond extract — I think that would be a nice variation. We are going on a snowmobiling trip later this week, and these will be a nice snack to take along.

From: TCookie

On May 13, 2005

These were great! Very rich. I could tell the dough would make a ton, so I ended up using 1 ball of dough at a time, and did them in a smaller pan. (Just adjusted the raspberry filling to fit) That way I got fresh yummies a second time. I will definitely make these again!

From: erinn in tbay

On May 10, 2005

these are so nice with the raspberry jam. i doubled the recipe and made these for gifts at easter. i think i've found a new tradition! thanks for a very nice recipe.

From: spatchcock

On Aug 24, 2004

Made this awhile ago for a party and just now realized I didn't review it! Yes, indeed, the grated frozen dough makes this cookie remarkably soft and nicely textured. I loved the shortbread with the raspberry jam. I had some problems cutting this so that the cookies looked presentable but I am not that experienced with this kind of recipe. Thanks!!

From: JenS99

On Dec 21, 2005

Wow..I am so glad I tried this cookie recipe. It is a keeper. I followed the directions exactly. I used a glass 9 X 13 ungreased baking dish. I baked them about 35 mins and they came out just perfect. The only thing I would recommend is to use a seedless raspberry jam. I used raspberry preserves with seeds in it, but next time I will use the seedless kind. I grated most of the frozen dough, but I did have about half of the second ball left over. The grating was a bit tedious, but the result is definitely worth the effort. The flavor of this cookie is really nice and it presents well. I will definitely be making these again. Thank you for a great recipe!!!

From: ilovelucy 1

On Mar 25, 2007

the best thing you will ever eat...