Austrian Raspberry Shortbread

One of my favorite flavors is raspberry yum! Rich delicious cookies! *times don't reflect freezing time.*

Cream the butter in a large bowl with an electric mixer until soft and fluffy.

Add the egg yolks and mix well.

In a another bowl mix the sugar , flour , baking powder and salt together.

Add the dry ingredients to the butter / egg mixture and mix until just blended and the dough starts to come together.

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

Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.

Heat your oven to 350 degrees f.

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.

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.

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

Bake for 30-40 minutes or until light golden brown.

Dust with the powdered sugar as soon as it comes out of the oven.

Cool .

unsalted butter, egg yolks, sugar, flour, baking powder, salt, raspberry jam, powdered sugar