No Rolling Pin Needed – Raspberry Shortbread Bars

My husband has been throwing subtle hints around, such as “do we have any raspberry jam left” or “remember those awesome cookies you made with the raspberry jam”…..I knew he was hinting at the linzer cookies I had made during the winter.  As I said in a previous post, he has a sweet tooth and linzer cookies are one of his favorites.

Anyone who has made linzer cookies knows the recipe is a bit of work and involves a rolling-pin.  I was not in the mood to lightly flour a surface and use a rolling pin so I decided to make shortbread bars.  I had made a buttery shortbread topped with apricot jam and a shortbread streusel topping in the past so I figured I would switch out the jam and try it.

When my husband bit into one of these he said “ridiculous”….implying they were so good it was ridiculous.  I didn’t tell him the recipe was actually quite easy, sometimes a little mystery in a marriage is a good thing.  What I think really made these bars amazing was the raspberry jam I used.  My husband has family members that live in Riverton Wyoming.  His brother Ernie and his wife Glenda sent us an assortment of raspberry jams/jellies from Raspberry deLight Farms located in Shoshoni Wyoming.  These jams/jellies have the perfect fruity sweetness you look for in fruit spreads.  They grown the raspberries at their farm and hand pick them assuring a quality product.

Raspberry Shortbread Bars

2 sticks of unsalted butter

3/4 cups of granulated sugar

1 teaspoon vanilla (hopefully you made your own vanilla per a previous post and you are using that)

2 1/3 cups all-purpose flour

1/2 teaspoon salt

1 1/4 cups raspberry jam

Preheat oven to 350 degrees.  Grease and flour or cover a 9 inch baking pan with parchment paper (my favorite).

Cream the butter and sugar together until just combined.  Add the vanilla.

Combine the flour and salt.  With the mixer set on low-speed, slowly add the flour mixture to the butter mixture until it almost creates a ball of dough.

Remove about 1/3 of the dough and set aside.  Pat the remaining 2/3 into the prepared pan creating the crust.  Bake the crust until lightly golden about 20 minutes.

When the crust is still warm spread the raspberry jam over the crust.  Sprinkle the remaining 1/3 of the dough over the jam creating little streusel like pieces.  Bake for 20-30 minutes until the topping is golden brown.

Cool completely then lift the parchments from the pan and cut into bars.

You can lightly sprinkle with confectioner’s sugar to sweeten them up a bit.

I did freeze half the batch as my husband has no self-control when it comes to treats.








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