Hungarian Shortbread

May 29th, 2012 by Erin Gennow
Hungarian Shortbread

Hungarian Shortbread

TWD – Tuesdays with Dorie

Hungarian Shortbread

This recipe is very straightforward.  I didn’t have any difficulties.  Grating the dough was a good workout.  I don’t think I would make it again though.  I would have liked more fruit/jam filling.  I even made a bit more jam than needed.  I would rather make and eat a fruit crumble or crisp.  It’s good, but for me that’s it – just good.

 

Ingredients for Shortbread

Ingredients for Shortbread

Fluffy Butter, Sugar, and Eggs

Fluffy Butter, Sugar, and Eggs

Hungarian Shortbread Dough

Hungarian Shortbread Dough

Grated Dough

Grated Dough

Vanilla Rhubarb Jam

Vanilla Rhubarb Jam

Pouring the Jam

Pouring the Jam

Spread with Vanilla Rhubarb Jam

Spread with Vanilla Rhubarb Jam

Just Out of the Oven

Just Out of the Oven

Just Out of the Oven 2

Just Out of the Oven 2

Dusted with Powdered Sugar

Dusted with Powdered Sugar

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

Or, view it on the sites of these fellow Tuesdays with Dorie bloggers:

Lynette of 1smallkitchen

Cher of The not so exciting adventures of a dabbler…

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One Response to “Hungarian Shortbread”

  1. Love the color of the jam… beautiful shortbread! :)

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