Lydia’s Austrian Raspberry Shortbread

I don’t know who Lydia is, but I want to meet her and tell her that this is one of my family’s absolute favorite Christmas cookie recipes. You make and freeze shortbread dough, then grate half of it into the baking pan, spread some raspberry jam over that, then grate the other half on top of the jam. My sister and I found the recipe on the Food Network website years ago, and have always endured the arduous task of grating the frozen dough by hand just because the results are so delicious.

This year, I shaped the dough into thin logs and grated it in the food processor. It was a life-changing move that makes these cookies infinitely less work without affecting their perfect texture. If you’re looking for a new Christmas cookie recipe to try, I can pretty much guarantee you will LOVE these!

Recipe:
adapted from Food Network

1 pound (4 sticks) unsalted butter, softened at room temperature
2 eggs
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam, at room temperature
1/4 cup confectioners’ sugar

Cream the butter in a stand mixer with the paddle attachment. Beat in the eggs and mix well
In a medium bowl, stir the granulated sugar, flour, baking powder, and salt together with a fork.
Add to the butter and egg mixture and mix just until the dough comes together and the flour is incorporated.
Divide the dough in half, and shape each into a long thin log that will fit into the tube of the food processor.
Wrap with plastic wrap and freeze solid at least 3 hours.

When the dough is frozen, preheat the oven to 350 degrees F.
Grate one log of dough in the food processor, then sprinkle evenly into the bottom of a 13 x 9 baking dish.
Carefully spread the jam evenly over the grated dough, then grate the other log in the food processor.
Sprinkle that over the jam, then bake for about 35 minutes, or until lightly golden brown.
Place the pan on a wire rack to cool for about an hour.
Put the powdered sugar in a sifter or mesh strainer and sprinkle over the top of the shortbread.
Cut into small squares to serve.

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3 Responses to “Lydia’s Austrian Raspberry Shortbread”


  1. 1 elly December 21, 2009 at 8:10 pm

    Mmm, I LOVE raspberry bars and made from shortbread crust, these must be extra delicious.

  2. 2 Erin Cottrell December 22, 2009 at 8:53 am

    Mmmm I could go for one of those right now!


  1. 1 Candy Cane Fudge « Cate's World Kitchen Trackback on December 22, 2009 at 7:04 am

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