This week’s Tuesdays with Dorie challenge is for this delightful Hungarian Shortbread. With a full pound of butter, this dessert delivers a perfect a rich, tender crumb. It’s filled with jam. The book included a recipe for Rhubarb Jam, but I used Sarabeth’s Strawberry Rhubarb Preserves. I don’t know if Rhubarb is a colder climate vegetable, but we hardly ever see it here and I’m just not that familiar with it. I love Sarabeth’s preserves and this one was just perfect for this delectable dessert.
I had a lot of Cinnamon Sugar and Nuts left from the Rugelach recipe we made last month, so I scattered it on top of the shortbread before I put it in the oven.
One of the things I love about this group is that I always learn something new. This week, we prepared the dough for the shortbread, cut it in half, froze it, then shredded it! This method allows air into the pastry to keep it light. It has the perfect shortbread texture and the jam was just a bonus. Thoroughly delightful!
|Male Mallard swimming in Channel Islands Harbor|