RASPBERRY SHORTBREAD
Source of Recipe
Aunt Saunny
Note: Grating the
frozen shortbread dough into the baking pan gives it a lighter, more
open texture; adding a middle layer of raspberry jam makes it
stunningly delicious. For a chocoalte-raspberry shortbead, substitute
1 cup cocoa for 1 cup of the flour.
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1 pound (4 sticks) unsalted butter, slightly softened
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
1/4 cup confectioners' sugar
Cream the butter in a mixer fitted with a paddle attachment (or using
a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
Mix the granulated sugar, flour, baking powder, and salt together. Add
to the butter and 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 two balls. Wrap each ball in plastic wrap
and freeze at least 2 hours or overnight (or as long as a month, if
you like).
Heat the oven to 350 degrees.
Remove one ball of dough from the freezer and coarsely grate it by
hand or with the grating disk in a food processor into the bottom of a
9x13-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 the back of a spoon or a flexible 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 lightly 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.
Makes 12 to 16 large bars. (I cut them into 2x2" squares and got way
more than 12, they are really rich!)
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