Raspberry Shortbread Squares

A delicious shortbread crumb topping on these raspberry squares make these a knockout! A great recipe for the holidays, for Valentine’s Day, for Teas, or for any time! I LOVE THESE! That crumb topping is so delicious! These deserve good quality raspberry preserves. Enjoy!

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Prep Time10

Cook Time40

Course: Dessert

Cuisine: American

Servings: 12

Calories: 341

Ingredients

1 cup butter softened
½ cup sugar
¾ cup confectioner’s sugar
2 tablespoons vanilla extract
2¼ cups flour
8 ounces raspberry preserves

Instructions

Preheat the oven to 325º.
Spray or grease a 9x9-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.

EXTRA TIP:

VARIATIONS: * Use whatever preserves you like! Seeded or seedless. *Sprinkle the top with confectioner's sugar if desired.

Nutrition