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.
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 will be the hit at every party!
Every bite is scrumptious!
Red Raspberries make these cookies so delightful!