Raspberry Shortbread Bars

Fresh raspberries and shortbread?  Yes, please!  Here's a great recipe for those who don't always want their cookies to be super sugary and sweet. I slightly adapted the recipe from here:  http://coleensrecipes.blogspot.ca/2011/10/rasberry-shortbread-bars.html

Raspberry Shortbread Bars
raspberry filling:
12 ounce container of fresh raspberries
1/2 cup water
1 cup sugar
Combine the water and sugar and raspberries in a small saucepan.  Bring to a boil over high heat, stirring constantly. When it begins to boil turn the heat down to medium and simmer for 20 minutes, stirring occasionally.  The berries will break down as they cook and it will begin to resemble a jam as it cools.

Next make the shortbread crust and topping:
2 1/2 sticks of butter, melted and then cooled to room temp.

¾ cup of white sugar

2 large egg yolks

3 cups + 3 tablespoons all purpose flour

In a large mixing bowl combine the butter and sugar.  Next add the egg yolks and wisk them in.  Add the flour and stir with a wooden spoon until the dough is mixed.  It will be a little flaky, yet stiff.  It does not need to be a solid mass of dough.  When you push it into the pan, the flakiness will disappear.  This is typical with a shortbread.  Remove 2 cups of dough and set aside.  Line a 9x13 baking pan with foil.  Make sure the foil comes up a couple of inches on the ends.  This will help you lift the whole pan of bars out for easier and straighter cutting.  There is enough butter in this recipe to prevent sticking to the bottom, however I recommend spraying the sides so the jam doesn't stick.  Press the remaining shortbread dough evenly and firmly into the pan.  Prick the dough with a fork and put the pan in the refrigerator to chill for 30 minutes.  After chilling, bake at 325 degrees for 20 minutes.  Do not overbake!  You do not want a brown crust.        ( The picture below was taken before it was baked!) 

 

After the shortbread has baked, remove it from the oven and immediately pour the cooled raspberry jam over the top and spread it evenly.  

 

Add 1/4 cup sugar to the 2 cups of reserved dough and use a pastry blender to mix it in and break up any clumps.  This is the topping.  Sprinkle onto the raspberry layer and bake at 350 degrees for 30 minutes.  Remove the pan from the oven after baking and let it cool on the countertop for approx. 20-30 minutes, then refrigerate the pan.  After about an hour you can take the pan out and holding onto the foil sides, lift the recipe from the pan.  Place it on a cutting board and using a sharp knife, cut the bars into the size you want.  The bars will return to room temperature in about 30 minutes.