raspberry and peach shortbread

I hadn't heard of a shortbread-cookie bar.
I thought there were shortbreads.

And there were cookie bars.

But I hadn't heard of these.

Leave it to Deb to find them.
And a little Spring twist on them, with raspberries and peaches, makes them perfect! :)
Enjoy!

Raspberry and Peach Shortbread

Makes about 24.

Modified from Deb.

1 cup sugar
1 teaspoon baking powder
2 3/4 cups + 2 tablespoons cups flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 sticks cold butter
1 large egg
1 large or 2 small peaches, pitted and thinly sliced

1 cup raspberries

Brown your butter: Melt butter in a medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

Preheat the oven to 375*. Butter a 9×13 inch pan, or spray it with a nonstick spray. In a food processor, or a medium bowl, combine together the sugar, baking powder, flour, salt and spices. 

Blend the solidified brown butter and egg into the flour mixture. It will be crumbly. 

Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Distribute peach slices and raspberries over crumbs in a single layer. Scatter remaining crumbs evenly over peaches and bake for 30 minutes, until top is slightly brown and you can see a little color around the edges.

Cool completely in pan before cutting into squares.

Eat them all yourself....

Or give some of them away as a gift :)