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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1/2 cup |
| salted butter: 1/2 cup (no substitutes) |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1/4 tsp |
| baking soda: 1/4 tsp |
| eggs: 2 (large) |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| vanilla extract: 1 tsp |
| raspberry jam: 1/3 cup |
| pecans (chopped): 1 cup (toasted) |
| powdered sugar (optional) |
Raspberry Shortbread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
32 serving(s)
Tags
- Preheat oven to 350 degrees.
- Line a 9 inch baking pan with foil extending edges over sides.
- Make crust: Whisk flour and sugar together in a bowl.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Press evenly into bottom of pan.
- Bake until edges are golden, 20 to 22 minutes.
- Cool on wire rack.
- Make filling: Whisk together flour, salt and baking soda in a small bowl.
- Set aside.
- Beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
- At low speed beat in flour mixture just until blended.
- Spread jam evenly over crust.
- Pour egg mixture on top, then sprinkle with pecans.
- Bake until center is completely set and top is golden, 25 minutes.
- Cool in pan on wire rack.
- Lift shortbread from pan.
- Peel off foil and cut into 16 squares, then halve each square diagonally.
- Sprinkle with cnofectioner's sugar.