RASPBERRY CRUMB BARS
Number Of Ingredients 11
Steps:
- Using a stand mixer and paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add the vanilla extract and egg yolk until thoroughly combined. Scrape the bowl with a rubber spatula to incorporate all of the yolk. Sift together the dry ingredients. Slowly blend the flour into the butter mixture on low speed until everything in the bowl is combined. Scrape dough onto a sheet of plastic wrap. Divide the dough into two piles - 1/4 and 3/4 of the dough. Wrap the 1/4 piece of the dough in plastic wrap and refrigerate. Press the 3/4 piece of dough into a 9- by 13-inch baking pan into an even layer. Refrigerate it for 20-30 minutes until firm but still pliable. Wrap the remaining ¼ of the dough in plastic and freeze. Bake in a 350-degree oven for 20 minutes until the shortbread is light brown. Remove from the oven, and while the shortbread layer is still warm, spoon jam evenly on top (an offset spatula is very useful here). Remove the frozen shortbread and use a hand-held grater with large holes to grate it into flakes. Evenly sprinkle the grated shortbread over the jam. Return it to the oven and bake for another 20-30 minutes until the top is lightly browned. Remove from the oven and let cool completely. Sprinkle with confectioners' sugar, and cut into desired number of bars. Squares may be stored for up to 5 days in an airtight container at room temperature.
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