Oh my gosh … these little jam-and-chocolate-filled shortbread squares are so beautiful and delicious. They’re really special, and just right for Christmastime. As a bonus, this bar cookie recipe makes a bunch (assuming you cut them into little two-bite squares), so you get ample yield for sharing with friends and family.
In my ideal Christmas cookie platter, I like to include a classic butter cookie (like Hazel’s Vanilla Bean Cookies from last week or traditional Spritz Cookies), a bar cookie like these Chocolate Raspberry Shortbread Squares (or the Salty Pretzel Seven Layer Bars I shared last year) and an easy chocolate cookie (stay tuned for that recipe). If I’m feeling ambitious, I’ll add decorated cut-outs or gingerbread cookies. Try adding these chocolate raspberry shortbread bar cookies to your Christmas cookie tray!
chocolate raspberry shortbread bars
makes about 8 dozen
3 cups all-purpose flour
1 1/2 cups raw slivered almonds
3/4 cup granulated sugar
1 cup (2 sticks) cold unsalted butter, cubed
1/4 tsp. salt
1 large egg
1 cup raspberry preserves or jam
1 cup miniature chocolate chips
Preheat oven to 350°. Line a 9x13-inch glass baking dish or rimmed metal baking pan with parchment (leaving an overhang on two sides); spray pan with cooking spray. In a food processor fitted with the metal blade, process the flour and almonds until the mixture resembles fine sand. Add the sugar, butter and salt; process until combined. Add the egg and process until the mixture is crumbly. (It will be dry.) Transfer half the dough to the prepared pan and press firmly into place. Spread evenly with preserves, then sprinkle evenly with chocolate chips. Scatter the remaining dough over the top and press firmly into place. Bake for 40-45 minutes or until the top is golden brown. Let the shortbread cool in the pan for about 30 minutes; use the parchment to lift it out of the pan and transfer to a cutting board. When cool, cut into 1-inch squares.