Austrian Raspberry Shortbread Recipes

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RASPBERRY SHORTBREAD



Raspberry Shortbread image

Provided by Trisha Yearwood

Categories     dessert

Time 45m

Yield 2 dozen cookies

Number Of Ingredients 7

1 cup freeze-dried raspberries
2 sticks (1 cup) good quality salted butter, softened
2 1/4 cups all-purpose flour, plus extra for rolling
1/2 cup confectioners' sugar
1 cup heavy cream
1/4 cup confectioners' sugar
Zest and juice of 1 lemon

Steps:

  • For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Grind the raspberries to a fine powder in a small food processor or spice grinder.
  • Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
  • Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
  • Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
  • Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
  • For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
  • Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD



Lydia's Austrian Raspberry Shortbread image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 12 to 16 bars

Number Of Ingredients 8

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

Steps:

  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
  • In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
  • Preheat the oven to 350 degrees F.
  • Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

AUSTRIAN RASPBERRY/BLUEBERRY SHORTBREAD



Austrian Raspberry/Blueberry Shortbread image

I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today...and no one seemed to complain!!

Provided by The Cafe Sucre Fari

Categories     Dessert

Time 1h10m

Yield 18 serving(s)

Number Of Ingredients 14

7 ounces butter, slightly softened
2 egg yolks
3/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup fresh raspberry
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons all-purpose flour
2 tablespoons sugar
confectioners' sugar, for dusting

Steps:

  • Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
  • Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
  • Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray).
  • Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan). Make sure the surface is covered evenly with shreds of dough.
  • Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
  • Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.).
  • Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
  • After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
  • Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
  • Adapted from Butter Sugar Flour Eggs.

AUSTRIAN RASPBERRY SHORTBREAD



Austrian Raspberry Shortbread image

One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don't reflect freezing time.*

Provided by Midwest Maven

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb unsalted butter, slightly softened
4 egg yolks
2 cups sugar
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam (with or without seeds, at room temperature)
1/4 cup powdered sugar

Steps:

  • Cream the butter in a large bowl with an electric mixer until soft and fluffy.
  • Add the egg yolks and mix well.
  • In a another bowl mix the sugar, flour, baking powder and salt together.
  • Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
  • Turn out the dough onto a floured work surface and form into 2 balls.
  • Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.
  • Heat your oven to 350 degrees F.
  • Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.
  • With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.
  • Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
  • Bake for 30-40 minutes or until light golden brown.
  • Dust with the powdered sugar as soon as it comes out of the oven.
  • Cool on a wire rack and then cut in the pan with a serrated knife.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD



Lydia's Austrian Raspberry Shortbread image

Provided by Gale Gand

Categories     Cookies     Dessert     Bake     Fall     Winter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 16 large bars

Number Of Ingredients 8

1 pound (4 sticks) unsalted butter, slightly softened
4 egg yolks
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

Steps:

  • Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
  • Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
  • Heat the oven to 350 degrees.
  • Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9x13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.
  • With the back of a spoon or a flexible spatula, spread the jam over the surface, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
  • Bake until lightly golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

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