| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 2 hr 35 min |
| Cook: | 40 min |
| Yield: | 12 to 16 bars |
Ingredients
- 1 pound (4 sticks) unsalted butter, softened at room temperature
- 4 egg yolks
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam, at room temperature
- 1/2 cup confectioners’ sugar
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 566 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 111 mg |
| Sodium | 107 mg |
Reviews
I’ve been making this recipe every year for Christmas for a long time. If you have a food processor, it’s easy! Delicious and looks pretty.
Outstanding!
Oh my goodness, once I started to grate that frozen dough I said I’ll never make this again…
But oh my goodness so so so good. Melt in your mouth delicious!!!
But oh my goodness so so so good. Melt in your mouth delicious!!!
I have been making this wonderful shortbread for years! The recipe was published in Yankee Magazine many years ago and is an old recipe from the Hotel Viking in Newport, Rhode Island. I have simplified the grating process by freezing the dough in smaller pieces and grating with my food processor. I also use a larger pan size than this recipe calls for as this recipe is double the size of the Yankee Magazine recipe which calls for a 9 X 9-inch pan.
I found the recipe easy to follow and the outcome was delicious.
I am, however, in agreement with the reviewers who questioned the
size of the pan. I first came across the recipe in Gale’s cookbook,
“Butter,Sugar,Flour,Eggs”, and have been wanting to hear what other
cooks thought. Please, anyone, if you’ve found success with a larger pan, let us know.
I am, however, in agreement with the reviewers who questioned the
size of the pan. I first came across the recipe in Gale’s cookbook,
“Butter,Sugar,Flour,Eggs”, and have been wanting to hear what other
cooks thought. Please, anyone, if you’ve found success with a larger pan, let us know.
My family insists I make this every Christmas even though I make them grate the frozen dough!
It’s absolutely delicious.
It’s absolutely delicious.
These cookies are so good! You’ve got to try them. I think you should try the freezing, grating method, it makes it light and airy…although the crust is rich due to all that butter. So easy to do but the taste is out of this world. I used a larger pan(more like a lasagna pan) did half of the pan in raspberry and the other half in apricot/pineapple jam. Think I’ll try Nutella in the middle next time. Heaven on earth!
I think the pan size listed is incorrect. I used a 9×13, and my bars were much thicker than the picture shown. They also need double the amount of jam to balance the shortbread raspberry flavors. With 1 cup used you only get a hint of raspberry flavor. I will make them again, but double the jam and use a larger pan.
I have made this recipe 2 ways, the first time just as the recipe instructed, I took the suggestion of dividing the dough into 8 long sticks, but instead of using my food processor to grate them. I used a hand held grater, it only took me the same amount of time to grate the dough as it did to preheat my oven. The second time I did not have the time to freeze the dough. I remembered from the first time that while mixing the dough at one point the dough formed crumbs, right before it started coming together. I decided to divide the ingredients before making the dough, which comes out even when divided by 2. When the first batch was mixed to the crumb stage I sprinkled the dough in the 9 x13 pan , and then did the same with the second batch of dough on the top. I have to say that both times the final result was great, although the first time looked a little more delicate. But as far as taste, AMAZING! I used this for a bake sale, it was sold along side 50-60 other desserts, I was told it was the best dessert there, and was the first to sell out.
I’ll share what this lazy lady did to avoid grating the dough (was determined not to have to do that!). Did not freeze the dough, but divided it in half – put half in a small cookie sheet (with sides), and the other half in another one. I then damped my hands and patted the dough to fit the bottom evenly. (Didn’t want to use flour and make it taste too floury) Baked as directed. As soon as I took it out I spread the jam on one crust.. The jam will get hot and be easy to spread. I then put one pan on top of the other face down. I let this cool and then cut into squares as directed. Came out perfect – no grating and no freezing. So delicious! This would be great in other flavors too – like lemon or blueberry, etc. etc.
Happy baking,
Maxine