Subj : St. Lydia 03
To   : All
From : Dave Drum
Date : Wed May 19 2021 10:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lydia's Austrian Raspberry Shortbread
 Categories: Cakes, Fruits, Desserts
      Yield: 14 Servings
 
      1 lb Unsalted butter; softened,
           - room temp
      4    Egg yolks
      2 c  Granulated sugar
      4 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
      1 c  Raspberry jam; room temp
    1/2 c  Confectioners' sugar
 
  Recipe courtesy of Gale Gand
  
  In a mixer fitted with a paddle attachment (or using a
  hand mixer), cream the butter until soft and fluffy. Add
  the egg yolks and mix well.
  
  In a medium bowl, stir together the granulated sugar,
  flour, baking powder, and salt. Add to the butter/egg
  yolk mixture and mix just until incorporated and the
  dough starts to come together. Turn the dough out onto a
  floured work surface and form into 2 balls. Wrap each
  ball in plastic wrap and freeze at least 2 hours or
  overnight, or as long as a month.
  
  Set the oven @ 350ºF/175ºC.
  
  Remove 1 ball of dough from the freezer and coarsely
  grate the frozen dough into the bottom of a 9" X 12"
  baking pan or a 10-inch tart pan with a removable
  bottom. Make sure the surface is covered evenly with
  shreds of dough. With a spoon or spatula, spread the jam
  over the surface, to within 1/2" of the edge all the way
  around. Remove the remaining dough from the freezer and
  coarsely grate it over the entire surface. Bake until
  light golden brown, 30 to 40 minutes. As soon as the
  shortbread comes out of the oven, dust with powdered
  sugar. Cool on a wire rack, then cut in the pan with a
  serrated knife.
  
  Yield: 12 to 16 bars
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Rest and be thankful." -- William Wordsworth
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