Harvest Song Preserve-Filled Shortbread
Harvest Song Preserve-Filled Shortbread
2 cups flour, sifted
1 tsp baking powder
pinch of salt
2 cubes fresh unsalted butter, at room temp
1 cup sugar
2 egg yolks
2 small jars HARVEST SONG PLUM PRESERVES
Sift together flour with baking powder and salt. Cream butter in
a large bowl until fluffy, for about 2 minutes. Add sugar and egg
yolks & mix for about 4 more minutes. Add flour mixture & mix just
until dough comes together, about 1 minute. Don't over mix!
Turn dough out onto a lightly floured surface. Gently knead to
bring dough together (very briefly) - split into two halves. Lightly
flatten dough halves into a disc, wrap each half in plastic wrap and
FREEZE for at least 30 minutes.
Butter (or cut a parchment round) to fit a 9" or 10" removable
bottom or springform pan. Remove dough from freezer and grate
entire disc over the buttered pan. Lightly press down. Spread
HARVEST SONG PRESERVES over the top of this flattened dough.
Grate the next disc over the top and barely press down to form an
even surface.
Bake until golden brown (about 45 minutes for a 9" and about 30
minutes for a 10" pan). Let cool in pan before serving. Cut in to
thin wedges.