Shortbread

Shortbread is not my thing, but it is very much Paul's thing.  So occasionally, I break down and make him a batch.  I must admit that this particular recipe has turned my thinking upside down. Wow!  Mmmmm. 

Shortbread 
 

2 cups all-purpose flour

1 tsp baking powder

1/8 tsp salt

2 sticks (1 cup) unsalted butter, at room temperature

2 large egg yolks

1 cup sugar

Powdered sugar, for dusting

1.  In a small bowl, mix the flour, baking powder, and salt and set aside. 
2.  In a mixer, beat the butter on high speed until it is light and fluffy.
3.  Add the egg yolks and sugar and beat until the sugar is dissolved and the mixture is light.
4.  Reduce mixer speed to low and add the dry ingredients, mixing only until the ingredients are incorporated.
5.  Turn the dough out onto the counter and cut in half.
6.  Wrap each half in plastic wrap, and freeze for about 30 minutes or until firm.
7.  Preheat oven to 350 F.
8.  Remove one ball of dough from the freezer and using a grater, grate the dough into an 8x8 baking dish.  Pat the dough gently just to get it into the corners.  (Save the remaining frozen dough for another time).
9.  Bake the shortbread for about 25 minutes or until golden brown.
10.  Remove from oven, dust the top heavily with powdered sugar and cool to room temperature.
11.  Cut into squares and serve.

 The dough after freezing, before grating.

 Grating the dough. Use the large holes of the grater.

 Cooled shortbread.