Hungarian Shortbread

I made this shortbread for the tea shop in honor of Lorant Kovac, the Hungarian flute maestro who oversaw my flute training all the way until Interlochen Arts Academy.  This recipe also brought to mind the memory of my family's trip to Budapest where we enjoyed an all-dessert buffet in Budapest. Thank you Kaye and Kunio for the summer trip to Europe, the fantastic music training and all the fantastic treats along the way!  You have taught me to live well!

Refer to the bottom photo for this recipe

Ingredients:

2 cups flour, plus more as needed
1 tsp baking powder
1/8 tsp salt

1/2 pound unsalted, uncultured butter
1 cup sugar
2 egg yolks
3/4 cup raspberry jam

Directions:
1.  Sift together flour, baking powder and salt into a large bowl, set aside
2.  In a large bowl, cream butter until fluffy, using a mixer at high speed, for about 2 minutes
3. Add sugar and egg yolks and continue mixing at high speed until sugar is dissolved and the mixture is light, about 4 minutes
4. Put mixer on low speed and gradually add flour. Mix until dough just comes together, about 1 minute.  Turn dough out onto floured surface, bringing it together with your hands. Separate into two balls, wrap in plastic wrap and freeze for at least 30 minutes but no more than 3 hours.
5. Arrange an oven rack in center of oven and preheat to 350 degrees.
6. Grease a 10" spring-form pan with butter.
7. Take one frozen ball of dough out of the freezer and using a large-holed grater, grate the dough into the bottom of the pan and pat lightly to even it out.  Spread an even layer of jam leaving a 1/2" border around the edges. Grate the second ball of dough on top (I did not use the entire ball of dough because I thought it looked like there was going to be too much shortbread).  Pat lightly to even it out.
8. Bake until golden-brown for 25-30 minutes.  Cool for 10-15 minutes and cut into wedges while still slightly warm.