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.