Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!
- Prep time: 15 MINUTES
- Cook time: 33 MINUTES
- Total time: 48 MINUTES
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup raspberry preserves
- 2 1/2 cup all-purpose flour
- 1/4 cup powdered sugar, for garnish
Instructions
- Preheat oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. Set aside.
- In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
- Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
- Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
- Spread raspberry preserves, gently, over the bottom layer of cookie.
- Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
- Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
- For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
- Store in air tight container in refrigerator or at room temperature.
Source: https://www.shugarysweets.com