Austrian Raspberry Shortbread Recipe

Submitted by Midwest Maven

"One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don't reflect freezing time.*"

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photo by Leahs Kitchen

Ready In:: 50mins
Ingredients:: 8
Serves:: 16

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ingredients

1 lb unsalted butter, slightly softened
4 egg yolks
2 cups sugar
4 cups flour
2 teaspoons baking powder
¹⁄₄ teaspoon salt
1 cup raspberry jam (with or without seeds, at room temperature)
¹⁄₄ cup powdered sugar

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directions

Cream the butter in a large bowl with an electric mixer until soft and fluffy.
Add the egg yolks and mix well.
In a another bowl mix the sugar, flour, baking powder and salt together.
Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
Turn out the dough onto a floured work surface and form into 2 balls.
Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.
Heat your oven to 350 degrees F.
Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.
With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.
Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
Bake for 30-40 minutes or until light golden brown.
Dust with the powdered sugar as soon as it comes out of the oven.
Cool on a wire rack and then cut in the pan with a serrated knife.

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Reviews

I love this recipe. It bakes up well in a glass 9 x 13 inch pan or as others have said, cut the recipe in half and bake in an 8 inch or 9 inch pan. You can also add 1 teaspoon vanilla extract or 1 teaspoon lemon zest to the shortbread dough.

Marie Nixon
Loved it! I also cut the recipe in half and put it in a smaller pan. Was nearly gone by the end of the day. Add some whipped cream on top...yum!! Made for ZWT6 Queens of Quisine!!
See Also
Quick and Easy Coconut Lime Rice Recipe | Tastes Lovely

Leahs Kitchen
I took this to a food day at work and everyone loved it! I cut the recipe in half and used an 8 in tart pan instead of a 9x13 because I wanted to be able to lift the whole thing and put it on a plate. This recipe is a keeper, for sure. Made for ZWT6.

Queen Dana

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RECIPE SUBMITTED BY

Midwest Maven

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94 Recipes
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I'm originally from New Jersey, but moved to Ohio for 2 years, and now moved back to the fabulous Garden State!.I love jersey better, but Columbus was nice too.So now I'm a Jersey/Midwest Maven but I like the name so I'm keeping it lol :). I love to cook, always have ever since I was little and would help my mom and grandma cook:) Hope to share some of my favorite recipes here and find new favorites too!I love dogs and sadly lost my baby Brownie(cute chubby chihuahua) last March, but his spirit and love will always be near me.<img src="http://www.recipezaar.com/members/home/455641/brownie2.JPG">We still have our mini pinscher Cookie, who is always extremely hyper:)<a href="http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=P1010488-1.jpg" target="_blank"><img src="http://i224.photobucket.com/albums/dd235/MidwestMaven/P1010488-1.jpg" border="0" alt="Photobucket"></a>and our very recent addition Smores, a sweet rat terrier<a href="http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=P1010487-1.jpg" target="_blank"><img src="http://i224.photobucket.com/albums/dd235/MidwestMaven/P1010487-1.jpg" border="0" alt="Photobucket"></a><img 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FAQs

What's the difference between Scottish shortbread and regular shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

What is the secret to shortbread? ›

Tips To Make the Best Shortbread Cookies

Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
Keep Ingredients Simple. ...
Add Flavor. ...
Don't Overwork. ...
Shape Dough. ...
Chill Before Baking. ...
Bake Until Golden. ...
Add Finishing Touches.

When making shortbread What must you not do? ›

Avoid making your shortbread too thick

This is much thicker than a roll-and-slice sugar cookie — or really any other popular type of cookie. If you keep your dough any thicker, you risk the dough coming out of the oven raw. If it's any thinner, the cookie will have a crispy texture with the snap of a graham cracker.

Explore More ›

What's the difference between shortbread and butter biscuits? ›

Due to differing ratios, shortbread cookies are crumblier and more "sandy" than butter cookies, which are firm and solid enough to be iced. This mostly has to do with flour and eggs. Shortbread doesn't use eggs, while butter cookies do, making butter cookie dough more pliable and robust than its shortbread counterpart.

Read The Full Story ›

What are common mistakes when making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Why is Scottish shortbread called petticoat tails? ›

It has been suggested that a French term for the wedges of shortbread was petit* gâteaux or petites gatelles – little cakes, and this became "petticoat tails". It is now thought the Scots term derives from the decorated round edge of the segments which resemble petticoats.

What happens if you don't poke holes in shortbread? ›

Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.

Is powdered sugar or granulated sugar better for shortbread? ›

The recipes that used powdered sugar tended to have a softer, more tender bite than those made with granulated sugar. (This is because powdered sugar generally contains cornstarch, a thickener which helps contribute to a thicker/softer texture.)

Tell Me More ›

Why do you put cornstarch in shortbread cookies? ›

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

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Why do they often poke holes in shortbread? ›

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

Why do you chill shortbread before baking? ›

Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It's most important to do this if you are baking the shortbread in individual biscuits.

Show Me More ›

What happens if you don't chill shortbread dough? ›

You need to chill your dough before baking. As in once you place the dough on the baking sheet, you need to chill the dough in your fridge for Atleast an hour before baking. It will make a huge difference ESPECIALLY because your cookies are clearly heavy on the butter. They will come out flat, delicate and crispy.

Get More Info Here ›

What brand of butter is best for shortbread? ›

Best Butter for Specialty Baking: Kerrygold Pure Irish Butter. The higher fat percentage in European butters, like Kerrygold and Plugra, is ideal if you're working with pastries where the quality of your dough is directly effected by the quality of your butter.

Read On ›

What is the American equivalent of shortbread? ›

While Americans would consider a piece of shortbread a “cookie,” it's actually called a “biscuit” outside of the US. This can be confusing since Americans consider a “biscuit” something similar to a British scone.

Learn More Now ›

Are shortcake cookies the same as shortbread? ›

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

Discover More Details ›

What makes shortbread Scottish? ›

The famous Scottish Queen Mary is often credited with the invention, or at least refinement of modern shortbread, as it was the cooks at her court who further improved it by taking influences from French cooking that developed at the court, and refining the biscuit using butter, flour and sugar as the main ingredients.

Read On ›

What is the best shortbread in Scotland? ›

Nevis Bakery's all butter, melt-in-the-mouth shortbread biscuits topped with sweet, crunchy demerara sugar. Winning 3 Gold stars and best Scottish Speciality at the Great Taste Awards in 2009. Made in the shadow of Ben Nevis near Fort William.

Discover More Details ›

What is the Scottish brand of shortbread? ›

Walker's Shortbread is honoured to carry a Royal Warrant, granted by Her Majesty the Queen, for the supply of Shortbread and Oatcakes. Walker's Shortbread is a gift fit for a king, and a treat befitting any special occasion.

Find Out More ›

What is the difference shortcake shortbread? ›

Keep Reading ›

Austrian Raspberry Shortbread Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

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FAQs

What's the difference between Scottish shortbread and regular shortbread? ›

Why do you chill shortbread before baking? ›

References