Raspberry Shortbread Bars

🧂 Ingredients

• 1 1/2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods) 12-oz. raspberry preserves
• 1 tbsp. milk

  (I used half-and-half)
• 1 tsp. baking powder
• 1 large egg

  slightly beaten
• 1/2 cup unsalted butter

  (cold)
• 12 oz. raspberry preserves
• 1 large egg
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 2 tbsp. unsalted butter

  melted
• 2 cups coconut

Instructions

• 1 Heat oven to 350°.
• 2 Spray a 9x13” baking pan or dish with cooking spray.
• 3 To make crust: mix flour, baking powder in a medium mixing bowl.
• 4 Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• 5 Add egg and milk (or half-and-half) and stir to combine.
• 6 Press mixture firmly into bottom of prepared pan with fork or hands.
• 7 Spread raspberry preserves on top of crust layer to within ¼ to ½ inch of
  border.
• 8 To make topping: Beat egg with fork or whisk.
• 9 Stir in granulated sugar, vanilla, butter and coconut.
• 10 This is kind of like a macaroon layer.
• 11 Dollop topping over top of preserves covering surface entirely.
• 12 Bake at 350° for 45 minutes or until lightly browned and preserves are set.
• 13 Cool completely before cutting.

Nutrition Info