• prep: 30 min
• cook: 25 min
• total: 55 min

servings:

Buttery shortbread, tart raspberry jam and creamy frosting walk into a bar…just kidding. But the trio is taking center stage in Erin McDowell’s jammy shortbread bars, which are equally lovely as an afternoon snack or a lunch-box treat.

• 2 sticks (226g) salted butter, at room temperature
• ½ cup (106g) light brown sugar
• 1½ teaspoons pure vanilla extract
• 2½ cups (301g) all-purpose flour
• ¼ teaspoon fine sea salt
• 1½ cups (510g) seedless raspberry jam
• 2 large (71g) egg whites
• ¼ teaspoon cream of tartar
• ¾ cup (149g) granulated sugar
• 2 sticks (226g) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• Freeze-dried raspberries, as needed for finishing (optional)

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