RASPBERRY SHORTBREAD BARS
This is the best recipe I've tried in a long time. I found it over on "The Domestic Rebel"....my picky-picky husband is in love with this sweet treat!!!
The bottom crust is a deliciously TENDER shortbread, then there is a simple layer of raspberry jam, nuts and more shortbread pieces on top. It couldn't be easier!!! The original recipe didn't have a frosting, but I think every cookie bar needs a drizzle, don't you" (My tweaks to this recipe are in blue).
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3/4 cup butter (room temperature)1/2 cup powdered sugar1 teaspoon vanilla extract1/2 teaspoon almond extract1 1/2 cups flour3/4 cup raspberry jam (I used 1/2 cup)1 cup slivered almonds (I used 3/4 cup of toasted pecans, chopped)
Preheat oven to 350°F and line an 8"x 8" pan with foil, spray the foil with cooking spray. (I lined an 8" x 8" baking pan with parchment paper and used NO spray. Leave the parchment ends long, so you can grab onto them to lift the bars out of the pan after they are cooked and cooled.) CLICK ON THIS PICTURE
In a large bowl (I used my stand mixer) beat the room temperature butter, powdered sugar and extracts until creamy (about 2 minutes).
Add the flour and beat until it all comes together. The dough may be a little crumbly but that's OK. (Dough comes together perfectly using a stand mixer....a smaller mixer might leave it a little crumbly).
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Remove 1/2 cup of this dough, wrap it in plastic and fre...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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