Topless & Bottomless Contests

Austrians

pulp grated gives a very light texture to the shortbread. Do not be tempted to smash the first layer! You will lose the lightness of the pastry. Could be replaced by strawberry jam raspberry jam or choice. If you choose to shred the dough by hand is a bit difficult for the arms, I prefer to grate in a food processor, it's faster and it does a good job. You can serve a larger portion of dessert or serve them well into bite with all the other Christmas desserts. These shortbread square fruit are rich and delicious!

Ingredients

1 pound unsalted butter, softened 4 egg yolks


2 cups sugar 4 cups all purpose flour 2 tablespoons
teaspoon baking powder ¼ c.

teaspoon salt 1 ¼ cup strawberry jam to room temperature (or other jam)

Preparation In a large bowl, cream butter in mixer Electric until fluffy. Add egg yolks and mix well.
In another bowl, combine sugar, flour, baking powder and salt. Add to butter mixture and egg yolk and mix just until blended so that the dough holds.
dough onto a work surface and form into two rectangles. Wrap each piece in plastic wrap and freeze for at least 2 hours or overnight (can remain frozen up to one month).
Preheat oven to 350 F.
Remove the pieces of dough from freezer and let stand 10-15 minutes. Grate a piece
coarsely by hand or food processor (in my robot).
Expand shredded dough evenly in bottom of a 9 x 13 inch dish without overwhelming it.
With a pastry bag or a ziplock bag with the corner cut, spread the jam evenly over the surface of the dough to ¼ inch from edge all around.
Grate the other piece of dough and spread evenly over entire surface.
Bake until top is lightly browned, about 45-50 minutes.
Remove shortbread from oven and cool on a rack, then refrigerate about 1 hour for easier cutting.

It is always easier to cut nice square when the preparation was cooled.

Bon appetite! Ginette ☼

Source: Epicurious