Raspberry Shortbread Bars
A batch of delicious and versatile bars for your dessert table… These melt-in-mouthbars are packed with a delicious crumbly topping and a sweet layer of raspberry jam.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 8 ounces unsalted butter softened
- 1 cup sugar
- 2 large egg yolks
- ½ tsp pure vanilla extract
- Non-Stick Cooking Spray
- ¾ cups seedless raspberry jam
Instructions
- In a medium bowl, add the flour, bakingpowder and salt and with a wire whisk, mix well.
- In another medium bowl, add the butter andsugar and with an electric mixer, beaton low speed until creamy.
- Add in the egg yolks and vanilla extract andbeat until well combined.
- Add the flour mixture and beat on low speeduntil a soft dough forms.
- Divide the dough into2 equal-sized portionsand shape each into a log.
- With plastic wrap, cover each dough log andrefrigerate for at least 1 hour.
- Arrange a rack the bottom portion of oven
- 1. Preheat your oven to 350 °F.
- Grease an 8 ½-x11-inch glass baking dish withcookingspray.
- Shred1dough log on the large holes of a boxgrater into the prepared baking dish and spread evenly.
- Place the jam over the dough and with aspoon, gently spread in an even layer.
- Grate the second log of dough on top of jamevenly.
- With a rubber spatula, spread the dough overjam evenly.
- Bake for about 35 minutes.
- After 18 minutes of cooking, cover the bakingdish with a piece of foil.
- Remove the baking dish from oven and placeonto a wire rack to cool completely before cutting.
- Cut into 24 bars and serve.
Nutrition
Calories: 143kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 44mgPotassium: 15mgFiber: 1gSugar: 8gVitamin A: 257IUCalcium: 16mgIron: 1mg
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