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Sunday, February 17, 2013

Raspberry Shortbread Bars

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I’ve made raspberry jam squares before. Last time, it was my Grandma’s recipe, which included a nutty oatmeal crust. This time, the recipe came from Food & Wine and features a shortbread crust. I love either crust—it just depends on what you’re in the mood for!
It’s not as easy to top them, as it is with the other ones, but the end result is so pretty that it’s worth a little extra effort. You roll miniature balls of shortbread dough, flatten them with a glass, and then cover the jam with the dough pieces. The end result is a topping with enough of a window to let them maroon of the raspberry jam shine through.
These seem pretty basic, but they got rave reviews from everyone I shared them with. Store them in the fridge for up to five days, if they last that long!

One Year Ago: Carrot Ginger Soup
Two Years Ago: Crockpot Buffalo Chicken Chili

Raspberry Shortbread Bars
slightly adapted from Food & Wine October 2012

-1 stick plus 2 tbsp unsalted butter
-1/2 cup sugar
-1 large egg yolk
-1 1/2 cups all-purpose flour
-1/2 tsp baking powder
-1/2 tsp kosher salt

for the filling:
-sugar, for rolling
-1 cup seedless raspberry preserves
-1/2 tsp finely grated lemon zest

1. To make the dough, beat the butter with the sugar and egg yolk until smooth. Mix in the flour, baking powder, and salt, beating at low speed for about 2 minutes. Use your hands to knead dough to bring together.
2. Line a 9-inch square metal baking pan with foil and spray with cooking spray. Pat 3/4ths of the dough into the baking pan in an even layer. Roll the remaining dough into 36 small balls. Roll each of the balls in sugar and transfer to a wax paper-lined baking sheet. Flatten balls with the bottom of a glass to 1/4-inch thick rounds. Refrigerate the crust and rounds for 10 minutes.
3. Preheat the oven to 350F. Stir together the preserves and the lemon zest. Spread the berry filling over the dough in the baking pan. Top with the dough rounds. Bake pan in the lower third of the oven for 40-45 minutes, or until the top is golden. Allow to cool completely before cutting into bars and serving.
*Bars should be stored in the fridge in an airtight container for up to 3 days