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1
In a medium bowl, whisk the flour, baking powder and salt.
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2
In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
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3
Beat in the egg yolks and vanilla.
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4
Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
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5
Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
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6
Preheat the oven to 350u00b0 and butter an 8 x 11-inch glass baking dish.
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7
Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
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8
Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
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9
Grate the second log of dough on top.
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10
Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
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11
Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
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12
The shortbread is done when the pastry is golden all over.
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13
Let cool completely, then cut into 24 bars.
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14
Dust the tops with confectioner's sugar and serve.
