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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe comes from a Brenda Blanchette of the Junior League of Lynchburg, Virginia. You may use seedless jam if you wish. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1/2 cup butter (no substitutes) |
3 tablespoons flour |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
2 large eggs |
1/2 cup firmly packed brown sugar |
1 teaspoon vanilla extract |
1/3 cup raspberry jam |
1 cup chopped pecans, toasted |
confectioners' sugar (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Line a 9 inch baking pan with foil extending edges over sides.
3. Make crust: Whisk flour and sugar together in a bowl.
4. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5. Press evenly into bottom of pan.
6. Bake until edges are golden, 20 to 22 minutes.
7. Cool on wire rack.
8. Make filling: Whisk together flour, salt and baking soda in a small bowl.
9. Set aside.
10. Beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
11. At low speed beat in flour mixture just until blended.
12. Spread jam evenly over crust.
13. Pour egg mixture on top, then sprinkle with pecans.
14. Bake until center is completely set and top is golden, 25 minutes.
15. Cool in pan on wire rack.
16. Lift shortbread from pan.
17. Peel off foil and cut into 16 squares, then halve each square diagonally.
18. Sprinkle with cnofectioner's sugar.
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