Austrian Raspberry Shortbread
Source: Smitten Kitchen
Makes about: One 9×13 pan (if you make the full recipe) or one 9×3 loaf pan (if you make the quarter recipe)
Prep time: 2.5 hours (most of which is freezing the dough)
Bake time: 50-60 minutes
These shortbreads where very fluffy and light, just as was promised. They are efinitely one of the more delicious shortbread cookies I’ve made, and worth the extra effort to grate the dough. Make sure the dough is fully frozen before trying to grate (or else it will crumble)
Quarter recipe (9×3 loaf pan)
1 stick butter
1 egg yolk
½ cup sugar
1 cup flour
1 tsp baking powder
1/16 tsp salt (or, a dash)
¼ tsp vanilla extract or lemon zest (optional)
¼ cup raspberry jam (I used ½ cup; this seems to depend on how much jam you like in your cookies)
Confectioner’s sugar, for dusting
Full recipe (9×13 pan)
4 sticks butter
4 egg yolks
2 cups sugar
4 cups flour
4 tsp baking powder
¼ tsp salt
1 tsp vanilla extract or lemon zest
1 cup raspberry jam
Freezer, box grater.
1. Cream butter.
2. Add in egg yolk (s).
3. Mix in sugar, flour, baking powder, salt, and vanilla extract or lemon zest.
4. Divide dough into 2 balls. Freeze for at least 2 hours until the dough is hard enough to grate.
5. When you’re ready to grate the dough, preheat oven to 350F.
6. Grate 1 ball of dough over pan the pan. Don’t press the dough threads down.
7. Pipe jam over surface of grated dough. (Put jam in a plastic ziploc bag and cut a hole in the corner to improvise a piping bag).
8. Grate other half of dough over the jam.
9. Bake 50-60 minutes, or until top is golden brown and the dough no longer jiggles.
10. Let cool, dust with confectioner’s sugar