Raspberry Shortbread

55 min / 15 min prep

1 lb butter, at room temperature
4 egg yolks
2 cups sugar (splenda)
4 cups all-purpose flour
2 teasp baking powder
1/4 teasp salt
1 cup raspberry jam (no sugar strawberry will work too)
1/2 cup confectioners' sugar

1. Cream the butter until soft and fluffy
2. Add the egg yolks and mix well.
3. In another medium bowl, stir together sugar, flour, baking powder and salt.
4. Add to the butter / egg yolk mixture and mix just until incorporated and the dough starts to come together.
5. Turn the dough out onto a floured work surface and form into 2 balls.
6. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
7. Preheat the oven to 350 degrees.
8. Remove 1 ball of dough from the freezer and coarsely grate he frozen dough into the bottom of a 9 x 13 inch baking pan.
9. Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
10. With a spoon or spatula, spread the jam over the surface, to within 1/2 inch of the edge all the way around.
11. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
12. Bake until light golden brown, 30 to 40 minutes.
13. As soon as the shortbread comes out of the oven, dust with confectioners sugar.

Bonnie Langan Baldwin Boettcher