Product Used In This Recipe
Raspberry Shortbread Cakes
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PREP: 30 MINUTES
COOK: 20 MINUTES
SERVINGS: 12 SERVINGS
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Ingredients
- 1 cup butter, softened
- 1/ 2 cup powdered sugar
- 1 egg
- 3/ 4 cup all-purpose flour
- 1/ 4 cup cornstarch
- 1 teaspoon baking powder
- 1/ 4 teaspoon salt
- raspberry jam
Directions
Heat oven to 325°F (165°C). Grease and flour pan. In large mixing bowl, mix butter, powdered sugar and egg until light and fluffy. Sift together flour, cornstarch, baking powder and salt. Add to butter mixture; mix well. Fill each prepared well with batter until 3/4 full. Bake for 20 to 23 minutes or until light golden brown. Cool 10 minutes. Remove from pan; cool completely on rack. Place about ½ tsp of the raspberry jam in center of each cake. Lightly dust with powdered sugar, if desired. Makes 12 cakes.
Posted by Sandra
Really and truly a wonderful recipe! The shortbread absolutely melts in the mouth. Loved by all who sampled the efforts!
Posted by Carly
I purchased this pan a few months ago and tried a few other recipes from other sites none of which worked (meaning I was left with a mess to clean up since nothing would release). This recipe worked out perfectly though!! Quick and easy to make, and they literally just fell out of the pan. Most importantly though – they taste great! Will definitely use this as my go to recipe moving forward.