What makes this shortbread perfect for Mother's Day breakfast?

This shortbread is easy to make, uses simple ingredients, and provides a sweet and heartfelt start to Mother's Day. It's a homemade treat that shows Mom you care.

How can I customize this Mother's Day breakfast shortbread recipe?

Feel free to add ingredients like citrus zest, chocolate chips, or dried fruit to personalize the recipe. A simple glaze or a dusting of powdered sugar can also elevate the presentation.

Can the Mother's Day breakfast shortbread be made ahead of time?

Yes, the dough can be prepared in advance and stored in the refrigerator for up to 24 hours. Simply bake as directed when ready to serve, allowing for a few extra minutes of baking time if the dough is cold.

What is the best way to store leftover Mother's Day breakfast shortbread?

Store leftover shortbread in an airtight container at room temperature. It will stay fresh for about 3-4 days. You can also freeze it for longer storage.

Mother's Day Breakfast Shortbread: 7 Easy & Delicious Secrets

Description

A buttery, crumbly homemade shortbread filled with a sweet and tart raspberry filling. The perfect way to celebrate Mother’s Day with a special breakfast treat!

Ingredients

Scale

2 cups all purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Instructions

Prepare the Dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the vanilla extract.
Form the Dough: Divide the dough in half. Press one half evenly into the bottom of an 8×8 inch baking pan lined with parchment paper, going up the sides just a little.
Make the Filling: In a medium saucepan, combine the raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the raspberries release their juices and the mixture thickens, about 5-7 minutes. Stir in the lemon juice.
Assemble the Shortbread: Spread the raspberry filling evenly over the prepared shortbread crust. Crumble the remaining dough over the filling.
Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Cut: Let the shortbread cool completely in the pan before lifting it out using the parchment paper. Cut into squares or bars and serve.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 280
Sugar: 18g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: shortbread, raspberry, mothers day, breakfast, dessert