Raspberry Shortbread Bars

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These heavenly bars have a delicious shortbread cookie crust, topped  with a raspberry preserve layer & a coconut (macaroon-type) layer. they are excellent for vacation parties and baking.

INGREDIENTS

CRUST:

• 1 one/2 cups uncolored general flour (bleached flour toughens baked goods) 12-oz. raspberry preserves
• 1 tbsp. milk (I used half-and-half)
• 1 tsp. leavening
• 1 giant egg slightly overwhelmed
• 1/2 cup tasteless butter (cold)
• 12 oz. raspberry preserves

TOPPING:

• 1 giant egg
• 1/2 cup sugar
• 1 tsp. seasoner
• 2 tbsp. tasteless butter liquid
• 2 cups coconut

Raspberry shortbread cookie Bars | cannot keep Out of the room | these #cookie kind bars ar completely divine! they need a shortbread cookie crust, topped  with #raspberry preserves & a #coconut topping. you will be drooling over each bite! #dessert

INSTRUCTIONS

CRUST:

1. Heat kitchen appliance to 350°.
2. Spray a 9x13” baking pan or dish with preparation spray.
3. To make crust: combine flour, leavening during a medium bowl.
4. Cut in butter with a pastry liquidiser till mixture resembles coarse crumbs.
5. Add egg and milk and stir to mix.
6. Press mixture firmly into bottom of ready pan with fork or hands.
7. Spread raspberry preserves on prime of crust layer to at intervals ¼ to ½ in. of border.

TOPPING:

1. To make topping: Beat egg with fork.
2. Stir in sugar, vanilla, butter and coconut.
3. This is quite sort of a cooky layer.
4. Dollop primeping over top of preserves covering surface entirely.
5. Bake at 350° for forty five minutes or till gently brunette and preserves ar set.
6. Cool fully before cutting.

RECIPE NOTES

NOTE: I typically freeze the bars for associate hour or 2 before cutting. I invert the total pan on an outsized board, flip over in one piece, then take bars with a heavy-duty  pizza pie cutter for straight edges.

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