Raspberry Shortbread Bars
Happy Thanksgiving everyone! I have a marvelous recipe for you today. Raspberry Shortbread Bars are awesome. If you enjoy raspberry flavored desserts, these are a must-bake for the holidays this year! They have a delightful shortbread crust, topped with raspberry preserves and then a coconut topping which is marvelous. These are perfect for Christmas cookie exchanges, office parties or for Christmas open houses.
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Years ago–try decades ago, I found this amazing recipe in Parade magazine. That was back in the days when Willard Scott was a weatherman for NBC Today show (circa 1970s or 1980s). He shared this recipe, and if I recall the story correctly this recipe was from an aunt. I made sure to clip the recipe and I’m sure glad I did.
I think I tried the recipe soon afterwards. We loved it so this cookie definitely made our Christmas Cookie Extravaganza list a few times. It’s a little gooey so it’s harder to slide into our bags for Christmas shipments, but it’s still awfully good and a must-make if all you have to do is slight the treats onto a platter.
If you’re looking for a divine bar-type cookie for the holidays this year, Raspberry Shortbread Bars should be on your list! I’m serious, one mouthful and you’ll be salivating until you eat another, and another, and another…… 🙂
Raspberry Shortbread Bars are terrific treats for holiday baking. They’re so pretty!
You’ll be drooling over every bite!
Raspberry Shortbread Bars are ooey, gooey and so delicious!
Here’s what I did.
I used these ingredients for the crust layer.
Combine baking powder and flour. Add a stick of cold butter and cut through with a pastry blender until mixture resembles coarse crumbs.
This is what the mixture looks like after working in the butter.
Add an egg and milk. (I never buy milk so I used half-and-half instead).
Stir mixture to combine.
Spread shortbread mixture into bottom of a greased 9×13″ glass baking dish.
Spread raspberry preserves over top.
I used these ingredients for the coconut topping.
Beat egg. Add sugar and melted butter.
Add vanilla and coconut.
Stir ingredients to combine.
Sprinkle topping ingredients over top of raspberry preserves.
Bake at 350 for 45 minutes until bars are set and topping is lightly browned.
These bars actually set up quite nicely after baking.
If you’re looking for some marvelous goodies for office Christmas parties, you’ve got to consider these jewels.
Raspberry Shortbread Bars are too delicious for words. Prepare yourself for a heavenly treat!
Here’s the recipe.
RASPBERRY SHORTBREAD BARS
(Recipe adapted from Willard Scott’s “Raspberry Squares” as found in Parade Magazine, circa 1980s)
Raspberry Shortbread Bars
Equipment
- 1 9x13" glass baking dish
- 1 medium mixing bowl
- 1 wooden spoon
- 1 pastry blender
- 1 whisk or fork
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
CRUST:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 12-oz. raspberry preserves
- 1 tbsp. milk (I used half-and-half)
- 1 tsp. baking powder
- 1 large egg slightly beaten
- 1/2 cup unsalted butter (cold)
- 12 oz. raspberry preserves
TOPPING:
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
- 2 cups coconut
Instructions
CRUST:
- Heat oven to 350°.
- Spray a 9x13” baking pan or dish with cooking spray.
- To make crust: mix flour, baking powder in a medium mixing bowl.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Add egg and milk (or half-and-half) and stir to combine.
- Press mixture firmly into bottom of prepared pan with fork or hands.
- Spread raspberry preserves on top of crust layer to within ¼ to ½ inch of border.
TOPPING:
- To make topping: Beat egg with fork or whisk.
- Stir in granulated sugar, vanilla, butter and coconut.
- This is kind of like a macaroon layer.
- Dollop topping over top of preserves covering surface entirely.
- Bake at 350° for 45 minutes or until lightly browned and preserves are set.
- Cool completely before cutting.
Notes
Recipe adapted from Willard Scott, formerly NBC Today show weatherman and comedian.
© Can’t Stay Out of the Kitchen
Nutrition
Raspberry Shortbread Bars will be the hit at every party!
Every bite is scrumptious!
Red Raspberries make these cookies so delightful!
You may also enjoy these delicious recipes!
Raspberry Shortbread Bars
Equipment
- 1 9×13" glass baking dish
- 1 medium mixing bowl
- 1 wooden spoon
- 1 pastry blender
- 1 whisk or fork
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
CRUST:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 12-oz. raspberry preserves
- 1 tbsp. milk (I used half-and-half)
- 1 tsp. baking powder
- 1 large egg slightly beaten
- 1/2 cup unsalted butter (cold)
- 12 oz. raspberry preserves
TOPPING:
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
- 2 cups coconut
Instructions
CRUST:
- Heat oven to 350°.
- Spray a 9×13” baking pan or dish with cooking spray.
- To make crust: mix flour, baking powder in a medium mixing bowl.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Add egg and milk (or half-and-half) and stir to combine.
- Press mixture firmly into bottom of prepared pan with fork or hands.
- Spread raspberry preserves on top of crust layer to within ¼ to ½ inch of border.
TOPPING:
- To make topping: Beat egg with fork or whisk.
- Stir in granulated sugar, vanilla, butter and coconut.
- This is kind of like a macaroon layer.
- Dollop topping over top of preserves covering surface entirely.
- Bake at 350° for 45 minutes or until lightly browned and preserves are set.
- Cool completely before cutting.
6 Comments
Trish
November 24, 2021 at 7:10 am
Just wondering if I can add something else then coconut since I’m allergic or just skip it totally?? I though of replacing it with slice almond … what do you think?
Thanks for sharing and can wait to hear back so I can make it!
Trish
Teresa
November 25, 2021 at 7:29 am
Hi, Trish, I think sliced almonds would be great. Because of the topping it needs some body to it. I don’t think you can skip it without it burning or turning out weird on top. Hope this helps.
Barb
February 5, 2021 at 6:32 am
Hi,
These look scrumptious!
I’m wondering what you mean by preserves though…… is it jam, or ???
Teresa
February 8, 2021 at 6:27 am
Hi Barb. Any kind of jelly will work. Preserves have pieces of whole fruit and are not totally pureed like jelly.
Mona
November 23, 2017 at 7:39 pm
I just recently discovered your blog and I love it!
The beautiful pictures showing every part of the recipe is really great!
Also the fact (for me!) that everything is easy to make and is not costing a arm and a leg.
Thank you for providing delicious recipes !
Mona.
Teresa
November 24, 2017 at 10:58 am
Hi, Mona! Thanks so much for your sweet and encouraging comments. I’m also grateful for you thoughts about my photography. I realize I’m definitely not the best photographer out there, but I try really hard. 🙂 I have a lot of Christmas cookie recipes coming up. Be on the look out!