Watch and listen to this recipe from Gale Gand.
View the full recipe here.

1. Cream
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks two at a time, and mix well.

2. Stir
In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.

3. Mix
Add the dry mixture to the butter and egg yolks, and mix just until the dough starts to come together.

4. Form
Place the dough on a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.

5. Grate
Using the largest holes on a box grater, coarsely grate the frozen dough into the bottom of the baking pan. Make sure the surface is covered evenly with shreds of dough.

6. Spread
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 until the jam is covered.

7. Bake
Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar.

8. Serve
Cool on a wire rack, then cut in the pan with a serrated knife. Serve with a cup of your favorite tea.