RASPBERRY SHORTBREAD
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 9×13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a piping bag with a wide tip or a zip-lock bag with the corner cut off, squeeze the jam over the surface as evenly as possible, 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 and the center no longer wiggles, 50 to 60 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. I find that for this an all bar cookies, chilling the pan in the fridge makes it a lot easier to get clean cuts.
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Martha Fuzani
[email protected]I'm not a huge fan of shortbread cookies, but these are really good. The raspberry filling is tart and sweet, and the shortbread crust is perfectly crumbly.
Refilwe Lisbeth
[email protected]These are the best raspberry shortbread cookies I've ever had. They're so soft and buttery, and the raspberry filling is tart and flavorful.
Nathmi Dilrukshi
[email protected]I made these cookies for a party and everyone loved them. They're so easy to make and they're always a hit.
Md Farhan Sadiq akando
[email protected]These cookies are so good! I love the raspberry filling and the shortbread crust is perfect.
Avril Br
[email protected]I've never made shortbread cookies before, but these were so easy to make. I'm definitely going to make them again.
Kanye Hardy
[email protected]These cookies are a bit time-consuming to make, but they're worth it. They're so delicious and they're perfect for a special occasion.
Tasmima Akter Shuchona
[email protected]I made these cookies for my family and they loved them. They're so delicious and they look so pretty.
Harley Qween
[email protected]These cookies are so easy to make, even for a beginner baker. I highly recommend them!
Md maksudullha
[email protected]I love the combination of raspberries and shortbread. These cookies are the perfect balance of sweet and tart.
Anthony Kinsler
[email protected]These cookies are perfect for any occasion. They're great for parties, bake sales, or just to enjoy as a snack.
Md jony Prodhan
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they taste amazing.
Kamran Mughal
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
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[email protected]These are the best raspberry shortbread cookies I've ever had! The cookies are so soft and buttery, and the raspberry filling is tart and flavorful.
Desrund Roberts
[email protected]I'm not a huge fan of shortbread cookies, but these are really good. The raspberry filling is tart and sweet, and the shortbread crust is perfectly crumbly.
Makwin Bwehmasai
[email protected]These cookies are delicious! The raspberry flavor is perfect and the shortbread crust is buttery and flaky.
Joycelyn Bernal
[email protected]I made these raspberry shortbread cookies for a party and they were a huge hit! They were so easy to make and everyone loved them.