Austrian shortbread bar:
Make your favorite shortbread recipe (here's the one I used for this recipe
1 pound (4 sticks) unsalted butter, slightly softened
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Separate into two lumps. Cover and refrigerate for 4-6 hours, or overnight. Butter a rectangular glass baking dish. Coarsely grate the first lump of dough and sprinkle onto the pan evenly. Resist the urge to press it down, leave it loose!!!
Take your jam, put into a piping bag, or a ziplock and cut a hole in the corner. Squeeze the jam onto the grated shortbread, making sure to get it evenly everywhere. Then grate the other lump and sprinkle on top of jam.
Bake at 350 for 50 to 60 min, until lightly golden brown and the center no longer wiggles.
As soon as you take it out of the oven, dust the top with confectioners sugar. (Totally optional!)
Allow to cool before attempting to cut. (Throw it into the freezer, because it's gonna smell SO good.)
I usually do this with raspberry jam, but any jam will work!
This would be a great gift! A great thing to throw into the freezer so you have a quick dessert when company comes over or you have a potluck to go to or you want to bring a sick/sad/lonely/new mama friend a treat!
