Comments on: austrian raspberry shortbread

By: E

Mon, 21 Dec 2009 02:45:45 +0000

LOVE these. One of my go-to recipes for pretty much every occasion. For everyone who complained about the effort needed to grate the dough, you simply need to toss it in a food processor–it takes about 30 seconds and it comes out perfectly. I also use almond extract, which compliments the raspberry jam nicely.

By: ingilizce yemek tarifleri

ingilizce yemek tarifleri — Tue, 15 Dec 2009 20:56:34 +0000

Thanks for great sharing. All photos look delicious.

By: Hayley

Hayley — Mon, 30 Nov 2009 23:32:35 +0000

Mmm these turned out even better than expected. I did make the following changes though.
Followed recipe except used only 1 cup sugar instead of 2. Rolled the dough into 2 inch thick logs. Put in the freezer overnight. Grated with the appropriate attachment for my kitchenaid, took about 20 minutes. Put just over a cup of raspberry jam in between the layers, half no sugar added and half regular. Added some lemon zest at the last minute and proceeded to almost take a finger off in the process. Popped them in the oven for 50 mins and came out perfectly.

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.