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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry Shortbread Recipe

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This recipe for Raspberry Shortbread is from The Midgley Hoffman Purdie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2/3 cup sugar
1/4 tsp. salt
2 1/2 cups all purpose flour
3/4 cup raspberry (or apricot) jam
3/4 cup chocolate chips (or almond flakes/slivers)
Directions:
Directions:
1. Cream together butter, sugar and salt.
2. Add flour and blend (mixture will be crumbly). Set aside 1 cup of crumb mixture for the top.
3. Line a 13 x 9 pan with parchment.
4. Press in crumb mixture. Spread with jam. Sprinkle with chocolate chips (or almond flakes if using apricot jam). Sprinkle reserved crumb mixture on top.
5. Bake at 350 º for 40 minutes or until crumbs are golden brown. Cool in pan on rack. Cut into squares.

 

 

 

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