RASPBERRY SHORTBREAD
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
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
RASPBERRY SHORTBREAD COOKIES
Make and share this Raspberry Shortbread Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1 inch balls.
- Place 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center.
- Fill with jam.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional into cookies if desired.
- Combine glaze ingredients and drizzle over cookies.
LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD
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 as long as a month.
- Preheat the oven to 350 degrees F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. 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.
RASPBERRY SHORTBREAD.
A delicious shortbread topped with jam and coconut! From an old Country Womans Association cookbook in Australia. In imperial measures as this was well before metric arrived!
Provided by JoyfulCook
Categories Dessert
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
- Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
- Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
- Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
- PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.
Nutrition Facts : Calories 255.4, Fat 11.6, SaturatedFat 8.4, Cholesterol 38.5, Sodium 63.3, Carbohydrate 36.7, Fiber 1.6, Sugar 26.2, Protein 2.6
RASPBERRY SHORTBREAD BARS
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
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-FILLED WALNUT SHORTBREAD BARS
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
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/WALNUT SHORTBREAD BARS
Make and share this Raspberry/Walnut Shortbread Bars recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
- Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
- Remove from oven and spread the raspberry jam over top.
- Beat eggs, sugar and vanilla until well blended.
- Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
- Return to oven and bake another 25-30 minutes or until top is set.
- Cool in pan, cut into bars.
Nutrition Facts : Calories 145.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 27.8, Sodium 55.2, Carbohydrate 17.9, Fiber 0.6, Sugar 10.9, Protein 2.1
LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD
Provided by Gale Gand
Categories Cookies Dessert Bake Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 large bars
Number Of Ingredients 8
Steps:
- Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
- Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and 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 two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
- Heat the oven to 350 degrees.
- Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9x13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.
- With the back of a spoon or a flexible 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 lightly 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.
RASPBERRY SHORTCAKES
These shortcakes are creamy and filled with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
- Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g
RASPBERRY & CHOCOLATE SHORTBREAD BARS
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
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.
BERRY SHORTBREAD DREAMS
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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