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Shortbread Cake Recipe


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     Shortbread Cake

Category   Desserts - Breads
Sub Category   None


Beat 13T room temp butter until soft and smooth. Add 1c sugar and beat til creamy. Add 1 egg + 1 egg yolk -- beat until well incorporated. Mix in 1t vanilla. Then add and mix just until incorporated: 2 1/2c flour, 1t baking powder, pinch of salt. Gather dough into a ball, divide in half, pat each part into a disk and wrap in plastic. Chill for 15-30min. Butter a 9" springform pan and place on a cookie sheet. Roll one disk of dough to a 9" circle and place in pan -- or squish in--pan to size with fingers. Spread about 2c of a good chunky jam/preserve over dough (I pulled a jar of blueberry out of my pantry). Roll the other disk to a 9" circle (easiest on a wax paper sheet so that you can easily lift onto jam) -- place in pan and use fingers to even if necessary to make sure it covers the jam. Lightly brush with water and sprinkle with 2T sugar -- I have large grained raw sugar that was very pretty on top.
Bake at 350 for 35-40min until it is very lightly golden and a thin knife inserted into the center comes out clean. Cool at least 20min, then release sides of pan and plate -- it's best served at room temperature.

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