RASPBERRY ORANGE SHORTBREAD BARS
INGREDIENTS
CRUST
- 3/4 cup salted butter, room temperature
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 tsp vanilla
FILLING
- Pulp from 2 large oranges, peeled
- Pulp from 6 oz raspberries
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 tbsp flour
GLAZE
- 6 tbsp powdered sugar
- 2 tsp milk
- 1/2 tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Line a 9 inch square pan with parchment paper, leaving some sticking above the sides of the pan to lift the bars out later. You can also use aluminum foil.
- Add butter, flour, sugar and vanilla to a food processor and pulse until it comes together and forms a ball.
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