Raspberry Brown Sugar Shortbread Squares

Raspberry Brown Sugar Shortbread Squares are simply delicious and so easy to make using only five ingredients.

Here's a little gem of a cookie square that's been hiding in an old school cookbook.  Such an easy recipe with only five ingredients that even the youngest of cooks will feel confident making these.  Of course, if making these with children, let the adult help with the mixer. 

I've had this recipe for years and turn to it when I need something fast but delicious to make.  The good flavour of these cookie squares rests on the quality of the jam used.  A good homemade or high quality store bought jam is what makes these cookies come alive in your mouth.  Cheap jams just don't have that sharp raspberry flavour that contrasts so well with the sweet butterscotch tones of the brown sugar shortbread crust.

The squares are delicious served plain but I've included a simple vanilla glaze if you wish to "dress" them up for a party.  

Printable recipe at end of post.

Brown Sugar Shortbread Squares

• 1 cup butter, room temperature
• ½ cup brown sugar
• 2 cups flour
• ¼ teaspoon salt
• ¾ cup good quality or homemade raspberry jam

How to make it:
Preheat oven to 350 degrees.  Line a 9-inch square pan with parchment paper for easy removal.

Cream together butter and brown sugar.  Mix in the flour and salt until completely combined.  Press half the mixture in the prepared square pan.  Spread with jam.  Crumble the remaining shortbread mix over the jam.  Bake 25-30 minutes until the crumbs are turning a golden brown.  

Remove from oven and let cool thoroughly before cutting into squares.  

The squares may also be drizzled with a vanilla glaze made from ½ cup icing sugar, ¼ teaspoon vanilla and 1- 2 tablespoons milk or water mixed together to make a runny mixture.  This can be drizzled over top using a spoon or piping bag fitted with a small round tip.  Sometimes I spoon the glaze in a sandwich bag and snip off the corner to drizzle the icing over the squares.

Makes 25-36 squares.

 Cream the brown sugar and butter together.  Add the flour and salt and mix until crumbly.

Press half the mixture in a prepared 9-inch square pan.  The bottom of a measuring cup helps pat down the crumbs.

 Spread the bottom with a good layer of jam.  

 Crumble the remaining shortbread mixture evenly over the top of the jam.

 Bake in a preheated 350 degree oven 25-30 minutes until the crumbs turn golden brown. Let the squares cool in the pan.  When completely cool they are easy to remove from the pan using the overhang on the parchment paper. 

When completely cool, cut into squares.  The squares may be served plain or a drizzled with a vanilla glaze.

The squares look lovely on a cookie tray with the bright red raspberry jam showing through the sandwich of brown sugar shortbread.

So quick and easy to make.  So tasty and quick to eat.

To print click on arrow upper right side.⇩