MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lydia's Austrian Raspberry Shortbread
Categories: Cakes, Fruits, Desserts
     Yield: 12 Servings

     1 lb Unsalted butter; softened,
          - room temperature
     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 temperature
   1/2 c  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.

 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 9x12" baking pan or a 10" 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.

 Recipe courtesy of Gale Gand

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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