Best Lydias Austrian Raspberry Shortbread Recipes

AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• 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.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
• Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and 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 two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
• Heat the oven to 350 degrees.
• Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9x13-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 the back of a spoon or a flexible 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 lightly 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.