Raspberry Shortbread

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The most amazing shortbread cookies i have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.

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Steps

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In a mixer fitted with a paddle attachment , cream the butter until soft and fluffy.

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Add the egg yolks and mix well.

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In a medium bowl , stir together the granulated sugar , flour , baking powder , and salt.

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Add to the butter / egg yolk mixture and mix just until incorporated and the dough starts to come together.

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Turn the dough out onto a floured work surface and form into 2 balls.

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Wrap each ball in plastic wrap and freeze at least 2 hours or overnight , or for as long as a month.

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Preheat the oven to 350f.

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Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.

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Make sure the surface is covered evenly with shreds of dough.

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Gently press down on dough to compact slightly.

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With a spoon or spatula , spread the jam over the surface , to within 1 / 2-inch of the edge all the way around.

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Remove the remaining dough from the freezer and coarsely grate it over the entire su.

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Ingredients

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butter, egg yolks, granulated sugar, all-purpose flour, baking powder, salt, raspberry jam', confectioners' sugar"]"