Ingredients
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. The mixture should look pale yellow and have a slightly creamy texture—don't rush this step; it makes the difference between dense and tender shortbread.
- Beat in the egg yolk and vanilla extract until fully incorporated.
- Add the flour and salt, mixing just until a dough forms. It will be soft and slightly sticky at first—that's fine. If the dough feels too warm or greasy, wrap it in plastic and refrigerate for 20 minutes before proceeding.
- Turn the dough out onto your work surface and press it into a rectangle about 10 by 8 inches and roughly ¾ inch thick on your prepared baking sheet. Use your fingers to smooth any cracks around the edges.
- Press raspberries gently into the top of the dough, spacing them evenly apart but not too crowded—you want each berry to be visible after baking.
- Sprinkle the coarse sugar over the entire surface in a generous, even layer.
- Bake for 25-30 minutes until the edges are just barely golden and the center feels set when you give it a gentle press with your finger.
- Let cool on the baking sheet for 10 minutes before slicing into squares or rectangles. The sable will firm up as it cools—don't try to cut it while still warm or the edges will crumble.
Nutrition
Notes
This one earns its place in my rotation because it actually delivers on what shortbread should be: tender, rich, with just enough raspberry tartness to cut through the butter. I keep frozen raspberries stocked specifically for this recipe since they hold their shape better than fresh ones when folded into the dough.