Ingredients
-
1
-
4
-
2
-
4
-
2
-
1/4
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Raspberry Shortbread,The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough – and the raspberry filling really sends it over the top.,: ( I followed the recipe exactly, which is really difficult for me, and they turned out WAAAAY too sweet. I love sugar, but these were diabetes in cookie form. I also baked them until they looked beautifully golden brown on top but the bottom was soggy and under cooked. Very sad.,I froze the dough overnight & let it sit on the counter for about 15 mins before I grated it. I did do it by hand, it isn’t as hard as everybody makes it sound. Either that or I have a really sharp grator..lol
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Steps
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1
Done
|
In a Mixer Fitted With a Paddle Attachment (or Using a Hand Mixer), Cream the Butter Until Soft and Fluffy. |
|
2
Done
|
Add the Egg Yolks and Mix Well. |
|
3
Done
|
in a Medium Bowl, Stir Together the Granulated Sugar, Flour, Baking Powder, and Salt. |
|
4
Done
|
Add to the Butter/Egg Yolk Mixture and Mix Just Until Incorporated and the Dough Starts to Come Together. |
|
5
Done
|
Turn the Dough Out Onto a Floured Work Surface and Form Into 2 Balls. |
|
6
Done
|
Wrap Each Ball in Plastic Wrap and Freeze at Least 2 Hours or Overnight, or For as Long as a Month. |
|
7
Done
|
Preheat the Oven to 350f. |
|
8
Done
|
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. |
|
9
Done
|
Make Sure the Surface Is Covered Evenly With Shreds of Dough; Gently Press Down on Dough to Compact Slightly. |
|
10
Done
|
With a Spoon or Spatula, Spread the Jam Over the Surface, to Within 1/2-Inch of the Edge All the Way Around. |
