Subj : 1/6 Nat Shortbread Day 1
To : All
From : Dave Drum
Date : Fri Jan 05 2024 17:28:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lydia's Austrian Raspberry Shortbread
Categories: Cakes, Fruits, Desserts
Yield: 14 Servings
1 lb Unsalted butter; softened,
- room temp
4 Egg yolks
2 c Granulated sugar
4 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
1 c Raspberry jam; room temp
1/2 c Confectioners' sugar
Recipe courtesy of Gale Gand
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.
Set the oven to 350-|F/175-|C.
Remove 1 ball of dough from the freezer and coarsely
grate the frozen dough into the bottom of a 9" X 12"
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" 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 powdered
sugar. Cool on a wire rack, then cut in the pan with a
serrated knife.
Yield: 12 to 16 bars
RECIPE FROM:
https://www.foodnetwork.com
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