line & lee raspberry shortbread bars
makes 16 bars
recipe notes: easy / fun to make with kids / need parchment paper
adapted from: Smitten Kitchen via Epicurious

1 pound (4 sticks) unsalted butter - room temp
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup raspberry jam - room temperature
1/4 cup confectioners’ sugar - for dusting

preheat oven to 350 F. in the bowl of a stand mixer with the paddle attachment, cream the butter. then add the eggs and mix until combine, using a spatula to scrape the bottom of the bowl. in a separate bowl, combine the sugar, flour, baking powder, and salt. add the flour mixture to the butter/egg mixture and mix until a dough ball forms. (this can also be done with a hand mixer or even your hands, if needed). divide the dough into two equal portions.  line a 9x13 baking dish with parchment paper and place half of the dough into the bottom. evenly distribute and flatten the dough. then scoop the jam onto the dough and evenly distribute leaving the smallest boarder. then layer on the remaining dough and flatten. bake for roughly 50 minutes or until golden. finally dust with sifted powdered sugar. allow to cool completely, then remove and cut. store in a cool, non-humid spot. can be made up to three days in advance.