Comments on: austrian raspberry shortbread

By: Symphonic Chef

Symphonic Chef — Sat, 31 Oct 2009 05:51:39 +0000

I just made these for a bbq (it’s summer here in New Zealand!) and everyone raved about them. I followed the recipe exactly except I added frozen raspberries along with the raspberry jam. they were soo yum. What do you expect when you use 4 sticks of butter? :)

By: nath

nath — Fri, 10 Apr 2009 02:41:40 +0000

i loved these cookies!made them from epicurious a year ago. my only complaint is the grating is sooo tedious.quite the workout!

By: DebM

DebM — Wed, 11 Feb 2009 14:57:56 +0000

Deb, I finally got around to making these last weekend – probably the best thing I have EVER baked! I didn’t have a lemon around so I used a little vanilla, but after I put it in, I got to thinking almond extract might also have been good… wondered if you’d tried that?
I was going to swear off baking for a while, but today I see your coconut shortbread recipe that I can’t wait to try ;)

By: Elizabeth

Elizabeth — Tue, 23 Dec 2008 23:01:58 +0000

@spoiled, janet and Tawnia, I agree with your comments. I made these today, hoping that they would be worth the effort. It took me half an hour to grate both layers. I had to put an extra cup of jam over the base because 1 cup only covered half the dough. The end result in my opinion is far too sweet. When they cool I might have a different opinion, but now, I think in the future I will just pat the dough in the pan so I can easily spread the jam over the entire layer of dough. I never felt that shortbread was too heavy anyway, so I probably wouldn’t miss the lightness of the grated dough. Bottom line, recipe is good but not sure the grating makes enough of a difference to justify the effort.

By: Tawnia

Tawnia — Sun, 21 Dec 2008 18:13:57 +0000

I just made these for the first time also and I have to add a word about the grating–if you have a food processor–grate away!! It took about 30 seconds and worked like a dream–far better than trying to press it into a pan, however, I can certainly understand that if grating by hand–no time or effort is saved. They are delicious and I would certainly make them again. Deb, as a long time follower of your site (although I mainly lurk and make the recipes), you do a wonderful job of explaining techniques. I realize you probably hear that everyday and that is ONE of the reasons your blog is so popular, but I just wanted to take the time to thank you. Happy Holidays!

By: janet k.

janet k. — Sun, 21 Dec 2008 15:02:47 +0000

I made these yesterday. While they browned nicely on top the final layer was a bit doughey. As they cooled over nite,I just sliced them and popped them back in the oven for a bit this am. They are fine now. They are buttery and very light tasting. Spoiled: I would have to agree that the grating was a pain in the @**. Next time I will skip. Overall I would make these cookies again.

By: spoiledonlychild

spoiledonlychild — Sat, 20 Dec 2008 20:17:35 +0000

I’d just like to warn anyone considering this recipe. They’re delicious, but I don’t know that they’re that much more delicious than a regular raspberry bar with ungrated dough. And grating the dough is a true pain in the @ss. If you have limited time or energy, you might want to skip this whole grating thing.

By: diane

diane — Tue, 16 Dec 2008 20:25:12 +0000

hi,
I made your shortbread yesterday after reading the interesting method of grating the dough.I made half the recipe, grated by hand and everything came out great except I find it to be way too sweet ,it is a good recipe and will make it again but with less sugar for me. I use the egg whites to make your marshmallow frosting(frist time making it ) and left it in the fridge overnite. there sre some liquid at the bottom today, wonder if I need to re whipped it or it’s fine the way it is ?
diane

By: RZH

RZH — Tue, 09 Sep 2008 13:38:55 +0000

Oh, I can highly recommend these as well. This might be my favorite cookie ever. I followed the recipe to the letter and had a very elegant result. It tasted rich and luxurious, sliced perfectly and kept well for days just piled on a covered cake stand in my hot New York kitchen. I can’t wait to make it in a large tart pan, as a crostada, for a dinner party. Deb, you know how to pick them.

By: Kristina Kersey

Kristina Kersey — Sat, 23 Aug 2008 18:42:17 +0000

I had been wanting to make these for awhile after seeing Gale do them on FoodTV, but weren’t satisfied with the instruction or reviews on that site to confidentally bake it. Some of Gale’s recipes don’t always turn out without a lot of editing – her millionaire shortbread for one.
So.. when I came across your site and the step by step with gorgeous pictures, I could wait no longer. I followed your instruction to the letter. Opting for the vanilla instead of lemon this time around. I even shaped the dough into 2 equal logs so that it would fit in the tube of my old Hamilton Beach food processor, then froze overnight. They grated up beautifully – I would say appx. 12 cups of shreds.
Your trick to use the pastry bag for the jam was perfect! I used a disposable one left over from my cake decorating class – filled it with raspberry preserves and just snipped the end. Next time I will use 1.5 cups of the expensive gourmet preserves. Probably blueberry next time, and go with the lemon juice. I might even add some zest. All in all, what makes this recipe so special is the final outcome vs. the actual work. The pan was devoured at work and they are already begging for more.