Austrian Raspberry Shortbread

Recipe by Midwest Maven
READY IN: 50mins




  • 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 on a wire rack and then cut in the pan with a serrated knife.