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.