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Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
Stir the granulated sugar, flour, baking powder, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times to bring the dough together and smooth it out. Wrap in plastic wrap and freeze for at least 2 hours. (The recipe can be made up to this point and kept frozen for up to 1 month. If frozen overnight or longer, let the dough thaw for 30 minutes before continuing.)
When you’re ready to bake, heat the oven to 350 degrees F.
Use a box grated to coarsely grate half of the frozen dough into the bottom of the pan. Make sure the surface is covered evenly with the shreds of dough.
Use a small offset spatula or the back of a spoon to spread the preserves over the surface, to within ½ inch of the edge all the way around. Coarsely grate the remaining dough over the entire surface, but do not pat it down.
Bake until light golden brown, 25 to 35 minutes. As soon as the shortbread comes out of the oven, sprinkle on all the powdered sugar. Cool in the pan on a wire rack, then cut in the pan, using a serrated knife, into 1-inch squares. Makes about 60. |
