A delicious shortbread crumb topping on these raspberry squares make these a knockout!
This is one of my all-time favorite squares and it is so EASY to make!
A great recipe for the holidays, for Valentine’s Day, for Teas, or for any time!
These deserve good quality raspberry preserves!
Use any flavor preserves you like!
I LOVE these! The crumb topping is amazing!
This makes 12 squares. To change the number of servings, Use the RECIPE ADJUSTER CALCULATOR before you print to easily scale the ingredients up or down to adjust the servings you want.
I previously published this recipe in February, 2015 and updated it to a new format in May, 2022.
See how to make it in the slideshow below. This time I used half raspberry and half peach preserves.
Raspberry Shortbread Squares
- 1 cup butter softened
- ½ cup sugar
- ¾ cup confectioner’s sugar
- 2 tablespoons vanilla extract
- 2¼ cups flour
- 8 ounces raspberry preserves
- Preheat the oven to 325º.
- Spray or grease a 9×9-inch pan.
- In a large bowl of mixer on medium speed beat the butter, sugar, confectioner’s sugar, and vanilla extract until smooth and light.
- Add the flour slowly until a dough forms.
- Press three-quarters of the dough into the prepared pan. Important: Refrigerate the remaining dough. It is important to keep the dough cold so it crumbles better for the topping.
- Bake at 325º for 18-20 minutes or until the edges are a light brown.
- Remove the pan from the oven and spread the raspberry preserves over the bottom layer.
- With your fingers, crumble the remaining dough over the preserves.
- Bake at 325º for another 20-25 minutes or until golden brown.
- Cool the pan on a wire rack before cutting.
- When you cut the squares, wipe the knife often to keep it clean so the red from the raspberries won’t get on the shortbread topping.
- Store the squares covered at room temperature.