Austrian Raspberry Shortbread

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1 pound (4 sticks) unsalted butter, slightly softened

4 egg yolks

2 cups granulated sugar

4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Optional additions: 1 teaspoon vanilla extract or 1 teaspoon lemon zest

1 cup raspberry jam, at room temperature

1/4 cup confectioners' sugar

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