Raspberry Shortbread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 lb butter, at room temperature
• 4 egg yolks
• 2 cups granulated sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup raspberry jam, at room temperature
• 1/2 cup confectioners' sugar

Recipe

• 1 in a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
• 2 add the egg yolks and mix well.
• 3 in a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
• 4 add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
• 5 turn the dough out onto a floured work surface and form into 2 balls.
• 6 wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
• 7 preheat the oven to 350f.
• 8 remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
• 9 make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
• 10 with a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
• 11 remove the remaining dough from the freezer and coarsely grate it over the entire surface.
• 12 bake until light golden brown, 30 to 40 minutes.
• 13 as soon as the shortbread comes out of the oven, dust with confectioners sugar.
• 14 cool on a wire rack, then cut in the pan with a serrated knife.