Yield: 8
Raspberry Lemon Shortbread
Prep Time:
20 minutes
Cook Time:
40 minutes
Additional Time:
10 minutes
Total Time:
1 hour 10 minutes
Raspberry jam is cooked between two layers of traditional shortbread flavored with lemon.
Ingredients
- 1/2 cup butter at room temperature
- 1/3 cup powdered sugar
- zest of 1 lemon
- 1 tsp lemon juice
- 1 cup of all purpose flour
- 1/4 cup seedless raspberry jam or jelly
Icing
- 1/3 cup powdered sugar
- 1-2 Tbsp lemon juice
Instructions
- Cream together butter, 1/3 cup powdered sugar, lemon zest, and 1 tsp lemon juice.
- Mix in flour until well incorporated. The dough may be slightly crumbly.
- Knead dough until it comes together and it is smooth.
- Divide dough into two balls.
- Spray shortbread pan with spray oil.
- Press half of dough into pan making sure to get the whole pan covered evenly.
- Melt raspberry jelly slowly in a saucepan over low heat.
- Spread evenly over the first layer of dough.
- Roll out the second ball of dough until it is a size to cover the jelly (it helps if you do this on wax paper).
- Put the dough on top of the jelly and press the dough down until you have the whole area covered.
- Prick the top of the dough with a fork all over the top.
- Bake at 325 degrees for about 40 minutes until the top is a light brown.
- Cut around the eges of the pan and let cool for 10 minutes.
- Cut around the edges again and turn it upside down on a cutting board. If it doesn't come out tap the pan with the palm of your hand. Cut out the wedges while it is still warm.
- Mix powdered sugar and enough lemon juice until it becomes icing consistancy. Drizzle over the shortbread.
Notes
If you don't have a shortbread pan, you can use a round cake pan or pie pan.
You Tube video of Raspberry Lemon Shortbread
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