Jewish Shortbread Cookie Pie
Posted by Jade Barnes
Raspberry Jam, All-Purpose Flour, Unsalted Butter, Cornflour, Powdered Sugar, Walnuts
Artisan Baking For The Cookie Enthusiast, Shipped Right to Your Door
Jewish Shortbread Cookie Pie Recipe
The richness of shortbread is combined with the sweetness of raspberry jam and the crunch of walnuts in this delicious dessert. It's an excellent choice for any occasion.
Ingredients
- 1/2 cup raspberry jam
- 1 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup cornflour
- 1/2 cup powdered sugar
- 1/2 cup chopped walnuts
Time Needed
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, combine the flour, cornstarch, and powdered sugar.
- Cut the butter into the flour mixture with a pastry blender or your fingers until it resembles coarse crumbs.
- In a 9-inch pie dish, press the mixture into the bottom and up the sides.
- Bake for 15-20 minutes, or until the crust is lightly golden.
- Allow the pie crust to cool for 5 minutes after removing it from the oven.
- Evenly spread the raspberry jam over the crust.
- On top of the jam, scatter the chopped walnuts.
- Bake for 20-25 minutes more, or until the edges are lightly browned.
- Remove from the oven and set aside to cool completely before slicing and serving.
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