Ingredients
Shortbread Base and Topping
- 1 cup unsalted butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla paste
- 2 1/2 cups all-purpose flour
Filling and Garnish
- 1 cup raspberry preserves
- 1/4 cup powdered sugar (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper and set aside to ensure easy removal of the bars later.
- Mix Butter, Sugar, and Vanilla: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and vanilla paste. Blend these together thoroughly until the mixture is smooth and fully combined.
- Add Flour and Form Crumbs: Gradually add the all-purpose flour into the butter mixture. Mix until the butter is well incorporated and the mixture becomes crumbly but holds together when pinched between your fingers.
- Press Bottom Layer: Pour half of the crumb mixture into the prepared baking dish and firmly press it down with your palm, your hand, or the bottom of a measuring cup to form an even, compact base.
- Spread Raspberry Preserves: Gently spread the raspberry preserves evenly over the pressed base layer without mixing into the crumbs.
- Add Top Crumb Layer: Sprinkle the remaining crumb mixture evenly over the raspberry preserves. Do not press the top layer down to keep the crumbly texture intact.
- Bake: Place the baking dish in the preheated oven and bake for 31 to 33 minutes, or until the top is lightly browned and the preserves start to bubble slightly.
- Cool and Chill: Remove from the oven and allow to cool completely in the pan. For best cutting results, refrigerate the cooled bars for up to an hour to firm up the texture.
- Slice and Garnish: Once chilled, cut the shortbread into 24 slices or bars. Generously sprinkle the tops with powdered sugar for a beautiful finish.
- Storage: Store the bars in an airtight container. They can be kept refrigerated or at room temperature for several days to maintain freshness.
Notes
- Make sure the butter is softened to room temperature for easy mixing, but not melted.
- Press the bottom layer firmly to create a solid base that holds the raspberry filling well.
- Do not press down the top crumb layer to retain a crumbly, biscuit-like texture.
- Refrigerating after baking helps in cleaner, smoother cuts.
- These bars can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- You can substitute raspberry preserves with other fruit jams if desired.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
