Raspberry Shortbread – a delicious recipe with butter, sugar, flour, raspberry jam, powdered sugar, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended.
2
Divide dough into 6 equal portions, and roll each dough portion into a 12-inch-long x 1-inch-wide strip. Place 3 dough strips on each of 2 lightly greased baking sheets.
3
Make a 1/2-inch-wide x 1/4-inch-deep indentation down center of each strip, using the handle of a wooden spoon.
4
Bake, in 2 batches, at 350u00b0 for 15 minutes. Remove from oven, and spoon jam into indentations. Bake 5 more minutes or until lightly browned.
5
Whisk together powdered sugar, 3 1/2 tablespoons water, and almond extract; drizzle over warm shortbread. Cut each strip diagonally into 12 (1-inch-wide) slices. Cool in pans on wire racks. Store in an airtight container.
871
kcal
Calories
47
g
Fat
106
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, softened, 2/3 cup sugar, 2 1/2 cups all-purpose flour, 1 (10-ounce) jar seedless raspberry jam, and more.
Yes, Raspberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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