TWD, Baking with Julia: Hungarian Shortbread

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As part of Tuesdays with Dorie using the book Baking with Julia,  I made the Hungarian shortbread. You can read the recipe on Cher's blog and also on 1smallkitchen. Check out some discussion about the recipe here.

I used strawberry rhubarb jam that I bought at the shop at Indian Ladder Farms.


Check out how my shortbread turned out.




Great paired with coffee or tea.


 I even packed some up to mail to my dad for his birthday.


 Here's what I thought about the recipe:

  • I listened to the bakers who thought we should bake the bottom layer for 10 or 15 minutes before applying the jam. That worked out well.
  • My husband and my coworkers all approve of these cookies. I think you can tell whether people are just saying something is good, or if they really really like something. "Whoa, those are good! Seriously!" as opposed to "Thanks for making them!" One of my coworkers particularly like the crumbly nature of the topping. My husband particularly liked the way that the bitterness of the rhubarb complemented the sweetness of the cookie dough.
  • I really wished I had used my food processor grating disk. My arm was going to fall off, and I kept thinking "What am I doing on a Saturday night grating frozen dough over a pan, really?" The food processor grating disk was dirty, but I think my labors would have been better focused on cleaning that, and that probably would have been less work overall.
Overall, totally a winner! Check out the other bakers here.

Comments

  1. Cher RockwellMay 1, 2012 at 1:41 PM

    This was a hit, wasn't it?
    I used strawberry-rhubarb jam from my pantry as well - I loved the way it paired with the sweet cookie dough.
    Great job! They look so tasty.

    ReplyDelete
  2. Ms. GarlicMay 1, 2012 at 5:42 PM

    mmmmm thanks! Yeah this is a good one. And if you cut them small people don't seem to feel guilty about eating them!

    ReplyDelete
  3. AnonymousMay 2, 2012 at 8:26 AM

    The crumbly top layer was fantastic. And I agree with you on the grating. I actually broke a sweat.

    ReplyDelete
    Replies
    1. Ms. GarlicMay 2, 2012 at 8:34 AM

      ah the sacrifice we give for quality baked goods!!

      Delete
  4. GraceyMay 2, 2012 at 11:54 AM

    I've never baked shortbread, but this recipe looks really good!

    ReplyDelete
  5. Cathleen | My Culinary MissionMay 2, 2012 at 4:37 PM

    I liked the texture the grated dough gave to the bar. Using the processor worked really well.

    ReplyDelete

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