Wednesday, May 9, 2012

TWD/BwJ: Hungarian Shortbread

I'm running a bit late this month -- buried in work, quilt shows, buried in vegetables, travel.
The first of the May recipes was Hungarian Shortbread, chosen by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler.

I decided to make a quarter of the recipe.  Because of the richness of this cookie, I don't need to be tempted to consume a full recipe.  The quarter amount fit nicely into my 6" cake pan.

Another change -- I used blueberry jam rather than the suggested rhubarb.  Rhubarb is unwelcome here.  Can't understand what the draw is.   

The one strange thing about this recipe was that the cookie part was grated into the baking pan.  I'm curious what the advantage to this is.  It must be rough on the wrists to grate enough to fit into a 9x13 pan; a 6" pan was just right.

That being said, it certainly was a delicious dessert.  While I like the blueberry jam, I think lemon curd would be exceptionally tasty.  

If you want to read other comments or try out the recipe, stop by the Tuesdays with Dorie/Baking with Julia website.


MyKitchenInHalfCups said...

Oh shocking idea! I even have lemon curd in the fridge!
Really that does look excellent Judy.

Bev said...

I adore lemon curd!! You were smart to make a smaller portion- I have encountered problems with resisting these lovely recipes when completed!