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1
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
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2
Add the egg yolks and mix well.
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3
In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
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4
Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
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5
Turn the dough out onto a floured work surface and form into 2 balls.
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6
Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
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7
Preheat the oven to 350F.
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8
Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
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9
Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
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10
With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
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11
Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
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12
Bake until light golden brown, 30 to 40 minutes.
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13
As soon as the shortbread comes out of the oven, dust with confectioners sugar.
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14
Cool on a wire rack, then cut in the pan with a serrated knife.
