Raspberry Shortbread Cookie Bars
Raspberry Shortbread Cookie Bars are made with a buttery shortbread crust and filled with sweet raspberry jam, topped with more shortbread and drizzled with a light glaze. Made with only 6 ingredients and easier to make than cookies!
Servings: 12 bars
Ingredients
Raspberry Shortbread Cookie Bars
- 1/2 cup salted butter softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup raspberry jam
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 tablespoon melted and cooled butter
Instructions
- Pre-heat oven to 350 degrees F. Line a 9 x 9-inch square baking pan with parchment paper and set aside.
- In a large bowl with a hand or stand mixer, beat together the softened butter and sugar until fluffy, then add the egg yolk and vanilla extract and mix until combined. Be sure to scrape down the sides of the bowl.
- Slowly add in the flour, mixing until shortbread batter has formed. Be sure not to overmix.
- Spread 3/4 of the cookie dough into the prepared baking pan and evenly spread with a rubber spatula or your hands. Top with raspberry jam and evenly spread over the top with a spoon. Crumble the remaining shortbread dough with your hands and sprinkle it over the jam. Bake for 25-28 minutes, or until the top is a light golden brown.
- Optional: Top bars with a simple icing by combining powdered sugar with melted butter and 1 tablespoon of milk. Whisk and add more milk to get desired consistency. Drizzle icing over cooled bars, cut into bars, and enjoy!