Raspberry Shortbread Cookie Bars

These buttery Raspberry Shortbread Cookie Bars have a sweet, homemade raspberry filling and a cream cheese frosting. They’re baked with pantry & fridge-friendly ingredients like fresh raspberries, butter, sugar, lemon, and vanilla. An easy treat everyone will love.

By @dee_and_sweets

Original recipe source

Cook time: 45 minutes

Servings: 12

Ingredients

• 2 cups flour all-purpose
• 1 cup sugar
• 1 cup butter softened
• 1 teaspoon vanilla extract
• 2 cups raspberries fresh
• 0.5 cup sugar
• 1 tablespoon lemon juice
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine 2 cups of flour and 1 cup of sugar.
3. Add 1 cup of softened butter and 1 teaspoon of vanilla extract to the flour mixture and mix until the dough forms.
4. Press the dough evenly into a 9x13 inch baking dish.
5. Bake the crust in the preheated oven for 15 minutes until lightly golden.
6. While the crust is baking, prepare the raspberry filling. In a saucepan, combine 2 cups of fresh raspberries, 1/2 cup sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the mixture thickens.
7. Spread the raspberry filling evenly over the baked crust.
8. In a separate bowl, mix 4 ounces of cream cheese, 1 cup powdered sugar, and 1 teaspoon of vanilla extract until smooth. Spread the cream cheese frosting over the raspberry layer.
9. Chill in the refrigerator for at least 30 minutes before slicing and serving.