Raspberry Shortbread Bars – a delicious recipe with butter, sugar, flour, raspberry, powdered sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Beat butter and 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 2 equal portions; using plastic wrap roll into 12-inch tube. Transfer tube to lightly greased baking sheet and form into 12 x 3 inch strip, remove plastic wrap. Use your hands to make indentations along the middle of each bar, allowing for jam to be spooned in without dripping off the sides. Spoon half of jam evenly into indentations.
3
Bake at 350u00b0 for 15 minutes. remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.
4
Whisk together powdered sugar, milk, and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. cool in pans on wire racks.
993
kcal
Calories
47
g
Fat
137
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, approximately 1 cup raspberry jam, divided, and more.
Yes, Raspberry Shortbread Bars 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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