Raspberry Shortbread Squares Recipes

Steps:

• In a medium bowl, whisk the flour, baking powder and salt.
• In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
• Beat in the egg yolks and vanilla.
• Add dry ingredients and beat at low speed until a soft dough forms.
• Halve the dough and form into logs.
• Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.
• Preheat oven to 350 degrees.
• Butter an 8 1/2" x 11" glass baking dish.
• Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough into the baking dish. Do NOT pat or press the dough.
• Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
• Grate the second log of dough on top.
• Using a rubber spatula, tuck in any shreds of dough sticking to the side of the baking dish to prevent them from burning.
• Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
• The shortbread is done when the pastry is golden all over.
• Let cool completely, then cut into 24 bars.
• Dust the top with powdered sugar and serve.

Steps:

• 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.
• Preheat the oven to 350 degrees F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch 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-inch 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 confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.