Raspberry Shortbread Bars

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 3/4 cup seedless raspberry preserves (or jam)
• powdered sugar (for dusting bars)

Recipe

• 1 in a medium bowl, whisk the flour, baking powder and salt.
• 2 in another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
• 3 beat in the egg yolks and vanilla.
• 4 add dry ingredients and beat at low speed until a soft dough forms.
• 5 halve the dough and form into logs.
• 6 wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
• 7 preheat oven to 350 degrees.
• 8 butter an 8 1/2" x 11" glass baking dish.
• 9 working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough into the baking dish. do not pat or press the dough.
• 10 using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
• 11 grate the second log of dough on top.
• 12 using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
• 13 bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
• 14 the shortbread is done when the pastry is golden all over.
• 15 let cool completely, then cut into 24 bars.
• 16 dust the top with powdered sugar and serve.