Raspberry Shortbread

Recipe by evelynathens
READY IN: 55mins




  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
  • Add the egg yolks and mix well.
  • In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
  • Add to the butter/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 2 balls.
  • Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
  • Preheat the oven to 350F.
  • 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.
  • Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
  • With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
  • Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
  • Bake until light golden brown, 30 to 40 minutes.
  • As soon as the shortbread comes out of the oven, dust with confectioners sugar.
  • Cool on a wire rack, then cut in the pan with a serrated knife.