Raspberry Shortbread
Delight in these buttery shortbread bars layered with raspberry preserves and topped with a sweet almond glaze, perfect for afternoon tea or casual gatherings.
Ingredients
Instructions
- Combine cake mix, chopped pecans, butter, and egg; mix until crumbly.
- Press the mixture into the bottom of a greased 9 x 13-inch pan.
- Spread raspberry preserves evenly over the crust.
- Bake at 350°F for 25 minutes.
- In a small bowl, combine powdered sugar, water, and almond extract; mix until smooth.
- Drizzle the almond glaze over the warm shortbread.
- Allow to cool, then cut into bars.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt or vanilla extract to the crust mixture. If you don't have pecans, walnuts or almonds can be excellent substitutes. To enhance the raspberry flavor, use fresh raspberries in addition to the preserves. Ensure the butter is softened for easier mixing, and don't overbake to keep the bars tender. This recipe pairs beautifully with Frozen Raspberry Cream.
Serving Suggestions
Serve these delightful Raspberry Shortbread bars as a sweet afternoon snack or dessert. They pair wonderfully with a cup of tea or coffee. For a festive touch, garnish with fresh raspberries or a dusting of additional powdered sugar. Consider serving alongside Mom'S Old Fashion Chicken Dumplins for a charming meal experience that balances savory and sweet flavors.
Storage & Reheating
Store any leftover Raspberry Shortbread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual bars in the microwave for about 10-15 seconds, or enjoy them cold for a refreshing treat. Ensure they are completely cooled before storing to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Shortbread contains roughly 255 calories, with 3g protein, 47g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit preserve?
Yes, you can substitute raspberry preserves with other flavors like strawberry, apricot, or even mixed berry preserves. Just ensure the preserve you choose complements the shortbread base. Experimenting with different flavors can lead to delightful variations of this recipe.
Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free cake mix as a substitute for the butter cake mix. Just double-check that all other ingredients are also gluten-free, especially the almond extract. This way, you can enjoy the same delicious flavors without gluten.
How do I prevent the shortbread from becoming too crumbly?
To achieve a more cohesive shortbread, ensure your butter is fully softened before mixing, as this helps bind the ingredients better. Additionally, mixing until just combined rather than overmixing can help maintain a good texture. If needed, a small amount of milk can be added to help with binding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).