3 cups AP Flour
1/3 cup + 2T white sugar
1/4 cup + 2T brown sugar
1 1/2 t baking powder
1/2 t salt
3 sticks COLD butter, unsalted and cut into bits
1 1/2 t vanilla extract
2 egg yolks
8 oz jam or preserves
Combine flour, sugars baking powder and salt in bowl of food processor. Pulse a few times until all dry ingredients are evenly distributed. Add butter and pulse again until coarse crumbs form. Add extract and egg yolks then pulse a few more times until all ingredients are combined into big hunks of beautiful dough.
Remove 3/4 cup of the crumb-y dough and set aside. Pour remainder of dough into buttered 12×8 pan (1/4-sheet size) and press down into an even layer with just a small rim rising around the edges. Spread the unbaked crust with the jam then sprinkle the reserved crumbs evenly over the top.
Bake this in a preheated 350° oven for 30 minutes. I like to give mine a 180-degree turn about halfway through cooking so it cooks evenly. My oven isn’t very consistent. Remove from oven and cool on wire rack until completely cool. Store for a week or more well-wrapped in plastic wrap or a tightly-closed container.