4 Reviews
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Kate on 10.30.2015
These were fabulous. I volunteer with a seniors ladies group and I am always looking for nice
little squares/cookies that can be eaten with coffee while they play canasta. This was so easy and
delicious. There was no one crumb left. Next time I will have to make two pans. The only thing I different was that I chose to ‘sieved’ the raspberry jam as the seeds bother these ladies’ bridgework.
Bobbi on 12.18.2010
I have my second batch in of these bars and am very pleased with the outcome!
The shortbread is tasty and the perfect consistency. The balance of sweet and tart is ideal for a dessert.
I actually used blackberry preserves instead of raspberry and it’s delicious.
Thank you for sharing your recipe!
caramichele on 7.3.2010
What a treat! I just made these for a family gathering, and after sampling one (you know, just to make sure they’re worthy of my guests!), I can’t wait for more. Simple, yummy, and unique enough to stand out on the dessert table. Thank you for sharing!
snbjork on 5.18.2010
These were so delicious. Simple to make, taste fabulous, and freeze really well. Need I say more? Thanks for the great recipe!
4 Comments
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Eileen Nielsen on 11.13.2013
like a previous writer I found the shortbread “wet & soft”. I cooked it for the full time so what did I do wrong??
Cheri on 2.13.2011
These TASTE wonderful, however my shortbread crust was very soft. I expected more of a firm shortbread — did I do something wrong? Does the shortbread need to be pre-baked?
snbjork on 10.5.2009
These were awesome. Made two big batches for a party and were a huge hit. I made the batch a little bigger and spread it out in a half sheet pan. They were great! And they freeze really well, too.
OSBP on 8.11.2009
These sound very very good to me!