Raspberry Shortbread

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter (no substitutes)
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 1/2 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup raspberry jam
• 1 cup chopped pecans, toasted
• confectioners' sugar (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a 9 inch baking pan with foil extending edges over sides.
• 3 make crust: whisk flour and sugar together in a bowl.
• 4 cut in butter with a pastry blender until mixture resembles coarse crumbs.
• 5 press evenly into bottom of pan.
• 6 bake until edges are golden, 20 to 22 minutes.
• 7 cool on wire rack.
• 8 make filling: whisk together flour, salt and baking soda in a small bowl.
• 9 set aside.
• 10 beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
• 11 at low speed beat in flour mixture just until blended.
• 12 spread jam evenly over crust.
• 13 pour egg mixture on top, then sprinkle with pecans.
• 14 bake until center is completely set and top is golden, 25 minutes.
• 15 cool in pan on wire rack.
• 16 lift shortbread from pan.
• 17 peel off foil and cut into 16 squares, then halve each square diagonally.
• 18 sprinkle with cnofectioner's sugar.