Hmmm....seems I'm on sort of a shortbread streak...This is actually a new recipe...from Smitten Kitchen...and quite unique; rather than patting the pastry into the pan, you divide the dough into two balls and freeze...then grate one half into the pan, drizzle with the jam and then grate the other half on top...
1 lb unsalted butter, slightly softened
4 egg yolks
2 C white sugar
4 C flour
2 t baking powder
1/4 t salt
1 t almond (I added this)
1 C raspberry jam (I used seedless)
powdered sugar for the top
Cream butter, egg yolks and sugar; add almond flavoring and dry ingredients. Divide into two balls and wrap in saran or foil and freeze until solid...at least 3 hours.
To assemble, grate one ball of dough using a hand grater or a food processer with the largest grating blade; place in 9 x 13 glass pan without compacting. Then stir the jam a bit with a fork so it's quite runny and using a pastry bag or a zip lock bag with a small corner cut, drizzle this over the cookie "shards"...I had a 12 oz. jar of jam and used the whole thing...and I think it was a bit too sweet and the bottom layer a little soggy...so just stick with the 1 C of jam. Then grate other ball and sprinkle evenly over the jam. Bake at 350 about 50 minutes...be sure it's a little browned; it may take a bit longer. Sprinke with powdered sugar while warm...try to wait until it's very cool to slice.