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Bars, Shortbread Austrian (D, TNT)
Source: The Plain Dealer 12/12/01
Yield: 24 bars

6 ounces (1-1/2 sticks) unsalted butter, softened at room temperature
4 egg yolks
1-1/2 cups granulated sugar
3 scant cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup apricot or raspberry jam, at room temperature
Confectioners' sugar

Heat oven to 350°F. Have a 9"x12" baking pan available.

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 three balls. Wrap each ball in plastic wrap and freeze at least 1 hour.

Remove two balls of dough from the freezer and coarsely grate the frozen dough into the bottom of the baking pan. 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.

Place pan in center rack of preheated oven and bake until light golden brown, 30 to 40 minutes. Cool on a wire rack.

Cut bars in the pan using a serrated knife. Dust with confectioners' sugar.

Posted by Susan Greene

Nutritional Info Per Serving: N/A