Raspberry Shortbread Bars

I found this recipe in a 2005 issue of Food & Wine I was reading while wating for my food at a local sandwich shop. Instead of tearing the page out of the magazine, which I considered, I looked it up on the internet and there it was. I wanted the recipe because I was intrigued by the unusual method of handling the dough. ACTIVE TIME: 25 MIN TOTAL TIME: 2 HRS 30 MIN MAKES 2 DOZEN 2-INCH BARS Instead of using a rolling pin to make the flaky pastry for her delicate shortbread bars, Melissa McKinney relies on a grater. She chills the dough, grates it into a baking dish, then tops it lightly with raspberry preserves and more grated dough before baking it.