Austrian Raspberry Blueberry Shortbread Recipe

Ingredients for Austrian Raspberry Blueberry Shortbread

How to Make Austrian Raspberry Blueberry Shortbread

1. Cream together 1 cup (2 sticks) unsalted butter in a mixer fitted with a paddle attachment until light and fluffy.
2. Add 2 large egg yolks and 1 teaspoon vanilla extract; mix well.
3. In a separate bowl, whisk together 1 ½ cups granulated sugar, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a ball.
6. Wrap each ball in plastic wrap and freeze for at least 2 hours, or preferably overnight.
7. Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch or 9x9 inch square baking pan.
8. Remove one ball of dough from the freezer and coarsely grate it using a box grater or food processor fitted with a grating disc. Press the grated dough evenly into the bottom of the prepared pan.
9. In a medium bowl, gently toss 1 cup fresh blueberries, 1 cup fresh raspberries, 1 tablespoon lemon juice, ¼ cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon lemon zest until the berries are evenly coated.
10. Spread the berry mixture evenly over the grated dough layer.
11. Remove the second ball of dough from the freezer and coarsely grate it over the berry layer. Gently press down to adhere slightly.
12. Cover the pan loosely with aluminum foil.
13. Bake for 20 minutes, then remove the foil and continue baking for another 20-30 minutes, or until the shortbread is lightly golden brown and the center is set.
14. Let the shortbread cool completely in the pan before dusting with powdered sugar (optional).
15. For a lemon glaze (optional): Whisk together ½ cup powdered sugar with 1 tablespoon lemon juice and enough milk (1 teaspoon at a time) to reach a desired drizzling consistency. Drizzle over the cooled shortbread.
16. Chill the pan in the refrigerator for at least 30 minutes before cutting into squares using a sharp serrated knife. This makes cutting much easier!