Marilyn's Raspberry Shortbread Bars

She made these last summer at the lake. This then-pregant-mama loved them!

2 cups AP flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp vanilla
3/4 cup seedless raspberry jam
powdered sugar for dusting

Position rack in lowest third of oven & preheat to 350. Butter a 13 x 9 baking dish.

Whisk flour, baking powder & salt in a bowl. Beat butter & sugar in the bowl of an electric mixer on low until combined. Beat in yolks and vanilla. Add dry ingredients & beat just until a crumbly dough forms.

Crumble half of the dough into prepared pan. Press gently into pan. Dollop jam over evenly. Use a spatula to spread into an even layer. Crumble remaining dough over top.

Bake 15 minutes. Cover with foil. Bake until set and golden brown, about 15-20 minutes longer.

Cool completely. Dust with powdered sugar & cut into bars.