Austrian Raspberry Shortbread - cooking recipe

Ingredients

1 lb unsalted butter, slightly softened
4 egg yolks
2 cups sugar
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam (with or without seeds, at room temperature)
1/4 cup powdered sugar

Preparation

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.