Lydia's Austrian Raspberry Shortbread

Recipe courtesy Gale Gand

Show: Sweet DreamsEpisode: Cookies & Tea

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
40 min
Level:
Intermediate
Yield:
12 to 16 bars

Times:

Prep: 2 hr 35 min
Inactive Prep: --
Cook: 40 min
Total:: 3 hr 15 min

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Ingredients

1 pound (4 sticks) unsalted butter, softened at room temperature
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam, at room temperature
1/2 cup confectioners' sugar

Directions

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 as long as a month.

Preheat the oven to 350 degrees F.

Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. 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.

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Comments & Reviews

recipe Lydia's Austrian Raspberry Shortbread
Maxine scottsdale, AZ 03-12-2009
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Yummmmy and you don't have to grate the dough!!! Read on - - - - -
Rated: 5 stars out of 5

I'll share what this lazy lady did to avoid grating the dough (was determined not to have to do that!). Did not freeze the... dough, but divided it in half - put half in a small cookie sheet (with sides), and the other half in another one. I then damped my hands and patted the dough to fit the bottom evenly. (Didn't want to use flour and make it taste too floury) Baked as directed. As soon as I took it out I spread the jam on one crust.. The jam will get hot and be easy to spread. I then put one pan on top of the other face down. I let this cool and then cut into squares as directed. Came out perfect - no grating and no freezing. So delicious! This would be great in other flavors too - like lemon or blueberry, etc. etc. Happy baking, MaxineRead more
recipe Lydia's Austrian Raspberry Shortbread
TERI morgan hill, CA 12-17-2008
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please clarify...
Rated: 5 stars out of 5

If the dry ingredients alone are equal to 6 cups, how is this expected to fit into a 10" tart pan? I made them in a 13x9x2... pan and they are still almost 1 1/2 inches thick and took almost an hour to get "golden brown"...did I miss something? I just hope they they taste good once they are cooled! Thanks for any input...Read more
recipe Lydia's Austrian Raspberry Shortbread
Anonymous 08-05-2008
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A keeper!
Rated: 5 stars out of 5

Thanks to others who suggested rolling the dough into logs and using the food processor to grate it. Makes this a real snap... to put together. Also thanks for the hint about thawing first. This doubles beautifully... then bake in a half-sheet pan (jelly-roll pan). A fresh batch of dough is now in my freezer in preparation for a beach party next week.Read more
recipe Lydia's Austrian Raspberry Shortbread
melissa citrus heights, CA 05-14-2007
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Excellent
Rated: 5 stars out of 5

It melted in my mouth.
recipe Lydia's Austrian Raspberry Shortbread
Anonymous 09-28-2006
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Absolutely delicious!
Rated: 5 stars out of 5

This has become one of our favorite cookies in our family. It is a keeper for the recipe collection. I used my homemade... raspberry jam and it was absolutely delicious. This would make a great cookie gift at christmas time.Read more
recipe Lydia's Austrian Raspberry Shortbread
Kristine Garland, TX 07-27-2006
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Simple and SUPERB
Rated: 5 stars out of 5

This was a simple recipe to follow. I imagine this would be fantastic in other flavors of jam like strawberry and lemon. I'd... like to be able to come up with a chocolate version.Read more