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
 
MMMMM