Raspberry Shortbread Bars

Raspberry Shortbread Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a 9 inch (23 cm) square baking pan. 

Shortbreads: In a separate bowl whisk the flour with the salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium speed, until creamy and smooth. Add the flour mixture and beat just until incorporated and you have clumps of batter (not a solid ball of dough). 

Evenly press about two-thirds (370 grams) of the shortbread onto the bottom of the prepared pan. Lightly prick with the tines of a fork. Bake the shortbread about 16 - 18 minutes or until light brown. Remove from oven and evenly spread the raspberry jam over the shortbread base, leaving a 1/4 inch (.5 cm) border.

With the remaining shortbread dough, using your fingers, crumble it over the top of the raspberry jam. Then lightly press the dough into the jam.

Bake for about 25 - 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still warm, cut into 16 squares. Allow to cool completely in pan. The bars can be covered and stored in the refrigerator for about five days, or they can be frozen.

Makes about 16 servings.