Austrian Raspberry Shortbread

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Austrian Raspberry Shortbread

 

1 pound (4 sticks) unsalted butter, softened 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

 

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the

butter until soft and fluffy. Add the egg yolks and mix well.

 

In a medium bowl, stir together the granulated sugar, flour, baking powder, and

salt. Add to the butter/egg yolk mixture and mix just until incorporated and the

dough starts to come together.

 

Turn the dough out onto a floured work surface and form into 2 balls. Wrap each

ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a

month.

 

Preheat the oven to 350 degrees F.

 

Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into

the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable

bottom.

 

Make sure the surface is covered evenly with shreds of dough. With a spoon or

spatula, spread the jam over the surface, to within 1/2-inch of the edge all the

way around.

 

Remove the remaining dough from the freezer and coarsely grate it over the

entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the

shortbread comes out of the oven, dust with confectioners' sugar.

 

Cool on a wire rack, then cut in the pan with a serrated knife.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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