Strawberry Shortbread Bars

Total Time: 2 hrs 30 mins Preparation Time: 25 mins Cook Time: 2 hrs 5 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 3/4 cup seedless raspberry preserves or 3/4 cup raspberry jam
• confectioners' sugar, for dusting (optional)

Recipe

• 1 in a medium bowl, whisk the flour, baking powder and salt.
• 2 in another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
• 3 beat in the egg yolks and vanilla.
• 4 add the dry ingredients and beat at low speed until a soft dough forms. halve the dough and form into logs.
• 5 wrap the dough in plastic and refrigerate until firm, at least 1 hour.
• 6 preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
• 7 working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- do not pat or press the dough.
• 8 using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
• 9 grate the second log of dough on top.
• 10 using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
• 11 bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
• 12 the shortbread is done when the pastry is golden all over.
• 13 let cool completely, then cut into 24 bars.
• 14 dust the tops with confectioner's sugar and serve.