I did it again. I waited until the night before to make the recipe. But lucky for me this one was easy. I was surprised by the picture of Hungarian Shortbread in the cookbook. It's 2-layers of sweet shortbread with jam in between. I had planned on using store-bought jam, but my friend Amy made Strawberry-Rhubarb jam today and shared a jar (Thanks, Amy!!). It was so yummy. I probably skimped adding it to the shortbread, because I wanted to save some.
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| Amy's fabulous jam! |
There's a pound of butter in this recipe. That scared me a bit. I swear I'm thinking of a BJ's membership just for butter and flour. I divided the dough into 2 logs and only made one tonight. I'll save the other for another time. The recipe calls for a unique way of handling the dough. The dough is placed in the freezer to harden, then you grate it into the pan. Since I don't have a box grater (seriously?), I shredded the dough in the food processor. Thank goodness for the Ps & Qs section and that great idea!
Another tip in the Ps & Qs was to bake the first layer by itself (I did 20 minutes) - this proved to have worked well.
Here's the finished version!
I LOVED it. It was so crunchy with a bit a chew and the jam really made it.
And My Critic says: MMMmmm, that's good. But I'd prefer a non-fruit version. Can anyone help him out with suggestions? I've still got that other half of dough to use :)
For this week's recipe, please check out Lynette of
1smallkitchen and Cher of
The not so exciting adventures of a dabbler... And take a look at all the shortbreads
here.
Come back in 2 weeks for Pecan Sticky Buns. Oh my. More. Butter.
