Raspberry Shortbread Bars Recipes

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RASPBERRY BARS



Raspberry Bars image

This buttery shortbread is topped with raspberry jam mixed with fresh raspberries and then a little shortbread streusel sprinkled on top. They are divine.

Provided by Lucy Brewer

Categories     Bar Cookies

Time 1h25m

Number Of Ingredients 8

2 sticks unsalted butter
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup raspberry jam
1 cup fresh raspberries

Steps:

  • Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
  • Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
  • Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
  • Mix fresh raspberries into the jam, mashing them with a fork. Some lumps will remain. Spread raspberry jam mixture over warm crust.
  • Sprinkle remaining one-third of dough over the raspberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
  • Cool completely then gently lift the foil or parchment from the pan and cut into bars.

Nutrition Facts : ServingSize 12 servings, Calories 358 kcal, Carbohydrate 52 g, Protein 2 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 110 mg, Fiber 1 g, Sugar 27 g

RASPBERRY SHORTBREAD BARS



Raspberry Shortbread Bars image

Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!

Provided by www.shugarysweets.com

Categories     Cookies

Time 48m

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup raspberry preserves
2 1/2 cup all-purpose flour
1/4 cup powdered sugar, for garnish

Steps:

  • Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
  • In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
  • Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
  • Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
  • Spread raspberry preserves, gently, over the bottom layer of cookie.
  • Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
  • Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
  • For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
  • Store in air tight container in refrigerator or at room temperature.

Nutrition Facts : Calories 173 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 bar, Sodium 6 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

RASPBERRY SHORTBREAD BARS



Raspberry Shortbread Bars image

Make and share this Raspberry Shortbread Bars recipe from Food.com.

Provided by KathyP53

Categories     Bar Cookie

Time 2h25m

Yield 24 two inch bars

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup seedless raspberry preserves (or jam)
powdered sugar (for dusting bars)

Steps:

  • In a medium bowl, whisk the flour, baking powder and salt.
  • In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
  • Beat in the egg yolks and vanilla.
  • Add dry ingredients and beat at low speed until a soft dough forms.
  • Halve the dough and form into logs.
  • Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees.
  • Butter an 8 1/2" x 11" glass baking dish.
  • Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough into the baking dish. Do NOT pat or press the dough.
  • Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
  • Grate the second log of dough on top.
  • Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
  • Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
  • The shortbread is done when the pastry is golden all over.
  • Let cool completely, then cut into 24 bars.
  • Dust the top with powdered sugar and serve.

Nutrition Facts : Calories 170.7, Fat 8.2, SaturatedFat 5, Cholesterol 37.8, Sodium 44.5, Carbohydrate 23.3, Fiber 0.4, Sugar 13.2, Protein 1.4

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 bars

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

RASPBERRY-FILLED WALNUT SHORTBREAD BARS



Raspberry-Filled Walnut Shortbread Bars image

A sweet raspberry filling is sandwiched between a crispy crust and a crunchy brown sugar topping in these satisfying snack bars, submitted by field editor Pat Habiger of Spearville, Kansas.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1-1/4 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup sugar
1/2 cup cold butter
1/2 cup raspberry jam
2 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.

Nutrition Facts : Calories 222 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 79mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY & CHOCOLATE SHORTBREAD BARS



Raspberry & Chocolate Shortbread Bars image

A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 jar (10 ounces) seedless raspberry spreadable fruit
4 ounces bittersweet chocolate, finely chopped
1/3 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 48mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY SHORTBREAD



Raspberry Shortbread image

The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.

Provided by evelynathens

Categories     Bar Cookie

Time 55m

Yield 12-16 bars or wedges

Number Of Ingredients 8

1 lb butter, at room temperature
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam, at room temperature
1/2 cup confectioners' sugar

Steps:

  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
  • Add the egg yolks and mix well.
  • In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
  • Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
  • Turn the dough out onto a floured work surface and form into 2 balls.
  • Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
  • Preheat the oven to 350F.
  • Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
  • Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
  • With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
  • Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
  • Bake until light golden brown, 30 to 40 minutes.
  • As soon as the shortbread comes out of the oven, dust with confectioners sugar.
  • Cool on a wire rack, then cut in the pan with a serrated knife.

Nutrition Facts : Calories 662.3, Fat 32.5, SaturatedFat 20, Cholesterol 136.7, Sodium 391.3, Carbohydrate 88.9, Fiber 1.4, Sugar 51.2, Protein 5.5

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