October 04, 2017
Desserts, Cookies, Dairy,
Fruit, Raisin, Cooking For A Crowd, Kid Pleaser, Baby Shower, Christmas, Entertaining, Father's Day, Game/Sports Day, Mother's Day, Potluck, Oven Bake, Vegetarian, Bars, Flour, Butter/Margarine, Kosher Dairy more
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Preheat oven to 350 degrees F.
Butter an 8 x 8 inch pan.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy
Add the flour and salt and beat until the dough just comes together.
Press onto the bottom of your greased pan and bake for about 20 to 25 minutes, or until pale golden in color.
Remove from oven and place on a wire rack to cool while you make the filling.
With a hand mixer, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until incorporated.
Then beat in the corn syrup and vanilla extract. Stir in the flour, salt, and baking powder.
Sprinkle the raisins evenly over the baked shortbread base.
Then pour the filling over the raisins and bake for about 20 - 25 minutes or until the filling is set.
Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
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