Raspberry Shortbread Recipe

Name: Raspberry Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 12 cups all-purpose flour; 12 cup granulated sugar; 12 cup butter (no substitutes); 3 tablespoons flour; 14 teaspoon salt; 14 teaspoon baking soda; 2 large eggs; 12 cup firmly packed brown sugar; 1 teaspoon vanilla extract; 13 cup raspberry jam; 1 cup chopped pecans, toasted; confectioners' sugar (optional)

Servings: persons

1 12 cups all-purpose flour
12 cup granulated sugar
12 cup butter (no substitutes)
3 tablespoons flour
14 teaspoon salt
14 teaspoon baking soda
2 large eggs
12 cup firmly packed brown sugar
1 teaspoon vanilla extract
13 cup raspberry jam
1 cup chopped pecans, toasted
confectioners' sugar (optional)

1
Preheat oven to 350 degrees.
2
Line a 9 inch baking pan with foil extending edges over sides.
3
Make crust: Whisk flour and sugar together in a bowl.
4
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5
Press evenly into bottom of pan.
6
Bake until edges are golden, 20 to 22 minutes.
7
Cool on wire rack.
8
Make filling: Whisk together flour, salt and baking soda in a small bowl.
9
Set aside.
10
Beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
11
At low speed beat in flour mixture just until blended.
12
Spread jam evenly over crust.
13
Pour egg mixture on top, then sprinkle with pecans.
14
Bake until center is completely set and top is golden, 25 minutes.
15
Cool in pan on wire rack.
16
Lift shortbread from pan.
17
Peel off foil and cut into 16 squares, then halve each square diagonally.
18
Sprinkle with cnofectioner's sugar.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 cups all-purpose flour, 12 cup granulated sugar, 12 cup butter (no substitutes), 3 tablespoons flour, and more.

Yes, Raspberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Shortbread

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