Ingredients

• 1 lb unsalted butter, slightly softened
• 4 egg yolks
• 2 cups sugar
• 4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup raspberry jam (with or without seeds, at room temperature)
• 1/4 cup powdered sugar

Instructions

1. Cream the butter in a large bowl with an electric mixer until soft and fluffy.

2. Add the egg yolks and mix well.

3. In a another bowl mix the sugar, flour, baking powder and salt together.

4. Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.

5. Turn out the dough onto a floured work surface and form into 2 balls.

6. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.

7. Heat your oven to 350 degrees F.

8. Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.

9. With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.

10. Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.

11. Bake for 30-40 minutes or until light golden brown.

12. Dust with the powdered sugar as soon as it comes out of the oven.

13. Cool on a wire rack and then cut in the pan with a serrated knife.