Austrian Raspberry Shortbread |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don't reflect freezing time.* Ingredients:
1 lb unsalted butter, slightly softened |
4 egg yolks |
2 cups sugar |
4 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup raspberry jam (with or without seeds, at room temperature) |
1/4 cup powdered sugar |
Directions:
1. Cream the butter in a large bowl with an electric mixer until soft and fluffy.
2. Add the egg yolks and mix well.
3. In a another bowl mix the sugar, flour, baking powder and salt together.
4. Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
5. Turn out the dough 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.
7. Heat your oven to 350 degrees F.
8. Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.
9. With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.
10. Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
11. Bake for 30-40 minutes or until light golden brown.
12. Dust with the powdered sugar as soon as it comes out of the oven.
13. Cool on a wire rack and then cut in the pan with a serrated knife.
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