Austrian Raspberry Bars
Perfect fit for a cuppa.
1 lb. butter, slightly softened
4 egg yolks
2 cups sugar
4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup raspberry jam, room temp.
1/4 cup powdered sugar
Cream butter in stand mixer fitted with paddle attachment, blend until soft and fluffy. Add egg yolks and blend well.
In a large bowl add sugar , flour, baking powder and salt, whisk and add to butter mixture until it just begins to form a ball. Remove on a lightly floured surface and form into 2 disks, wrap and freeze 2 hour or overnight.
Heat oven to 350 degrees.
Remove one ball from freezer and coarsely grate and evenly sprinkle into bottom of 9×13 pan. With a spatula gently spread the jam over the grated dough just with 1/2 inch of edges. Remove remaining dough from freezer and grate dough and evenly sprinkle over jam.
Bake until light golden brown, 30-40 minutes. As soon as it is removed from oven, dust with powdered sugar. Cool on wire rack, then cut with serrated knife into bars.