Austrian Raspberry Blueberry Shortbread

I actually first saw their austrian shortbread recipe years ago in gourmet magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, i opted for this blueberry/raspberry rendition today...and no one seemed to complain!!!

Steps

Cream the butter in a mixer fitted with a paddle attachment until soft and fluffy.

Add the egg yolks and vanilla 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.

Heat the oven to 350 degrees.

Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom.

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 the greased baking pan.

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

Gently mix the blueberries , raspberries and the lemon juice in a medium bowl.

Mix sugar , flour , lemon zest in a small bowl until combined , then add to blueberry / raspberry mixture and mix.

Ingredients

butter, egg yolks, granulated sugar, all-purpose flour, baking powder, salt, vanilla extract, fresh blueberries, fresh raspberry, fresh lemon juice, lemon zest, sugar', confectioners' sugar"]"