For the record, I spent four glorious days in Budapest last Fall. Cruised on the Danube. Stuffed myself with pierogi. Hiked up Gellert Hill and crossed the Chain Bridge. Nowhere was I offered Hungarian Shortbread.
Those Hungarians don’t know what they’re missing!
This week our TWD/BWJ group is baking shortbread bars. These delicacies are delicious and a bit of a smile to make. Have you ever grated cookie dough? For this recipe, we needed to pull out our box graters, choose the side with the largest holes, and go crazy. If grating is your technique of choice and you wish to make this bar cookie, find the recipe directions here or here. This week’s hostesses, the gals who did the heavy-lifting, are Lynette and Cher. We thank both of you.
Instead of making the traditional rhubarb jam filling, I used a jar of organic blueberry preserves. Although there’s nothing unusual about putting together the dough mixture, the next chill-and-grate step may give you pause……. but charge right ahead. The filling goes in the middle and is covered by more grated dough. Immediately after baking, dust the top of the shortbread heavily with confectioner’s sugar.
Although my batch was delicious, they were a tad chunky because my baking pan wasn’t large enough. This is a rich cookie. My portions should be smaller. I think I’ll perfect this recipe and use it on my cookie platters during the upcoming Christmas holidays (okay, still 8 months away). If the filling were homemade raspberry or cherry preserves, it would look very festive.
A tasty first try.