Raspberry Shortbread Bars

Preheat your oven to 375°F. Line a 9 x 13 inch pan with parchment paper, allowing it to overhang the edges for east removal. Spray the parchment paper with a light coating of non-stick cookie spray.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt
3 cups all-purpose flour, ½ cup light brown sugar, ½ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt
Add butter. Use a pastry cutter or two forks to work butter into the flour mixture until it is broken down into pea-sized pieces. Add the egg and work it in until well incorporated.
1 cup unsalted butter, 1 large egg
Press about 2/3 of the dough evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
Add raspberries, sugar, lemon juice, vanilla, and cornstarch to a mixing bowl. Use a fork to lightly mash the raspberries and stir to combine.
2 ½ cups fresh raspberries, ½ cup granulated sugar, 2 Tablespoons lemon juice, 1 Tablespoon cornstarch, 1 teaspoon vanilla extract
Spread the raspberry mixture on top of the bottom crust.
Sprinkle the remaining dough over the raspberries. Bake for 30-35 minutes. Allow the bars to cool before removing from the pan, slicing, and serving.