• 1/6 Nat Shortbread Day 1

    From Dave Drum@1:2320/105 to All on Fri Jan 5 17:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lydia's Austrian Raspberry Shortbread
    Categories: Cakes, Fruits, Desserts
    Yield: 14 Servings

    1 lb Unsalted butter; softened,
    - room temp
    4 Egg yolks
    2 c Granulated sugar
    4 c All-purpose flour
    2 ts Baking powder
    1/4 ts Salt
    1 c Raspberry jam; room temp
    1/2 c Confectioners' sugar

    Recipe courtesy of Gale Gand

    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.

    Set the oven to 350-|F/175-|C.

    Remove 1 ball of dough from the freezer and coarsely
    grate the frozen dough into the bottom of a 9" X 12"
    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" 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 powdered
    sugar. Cool on a wire rack, then cut in the pan with a
    serrated knife.

    Yield: 12 to 16 bars

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives


    ... 87% of gym members don't know the gyms have closed.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)