Hungarian Shortbread Recipes

JULIA CHILD'S HUNGARIAN SHORTBREAD BY CHARLES

Steps:

• The Jam:.
• Place rhubarb, sugar& water in a saucepan.
• Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
• Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
• Cool the jam.
• Shortbread:.
• Whisk the flour, baking powder& salt together, set aside.
• In another bowl beat the butter until it is pale and fluffy.
• Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
• With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
• Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
• Freeze the dough for at least 30 minutes.
• Assembling& Baking:.
• Preheat oven to 350F with rack in center of the oven.
• Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
• Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
• Spread with the Rhubard jam (or jam, preserve of your choice).
• Grate the remaining ball of dough on top, pat gently so it is evenly spread.
• Bake for apprx 40 minutes or until it is golden.
• As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
• Cut into bars.
• The size& shape is up to you.
• It is nice served with a dab of whipped cream.

HUNGARIAN SHORTBREAD

Steps:

• The Shortbread.
• Sift together first three ingredients, set aside. With mixer on high, cream butter until light and fluffy. Next add egg yolks and sugar. Mix until sugar is dissolved and mixture is light. Switch to low, add dry ingredients and mix only until incorporated. Make 2 balls cover and freeze 30 minutes.
• The Jam.
• In saucepan combine all ingredients; simmer stirring often until cranberries are softened. Remove from heat. Let cool.
• Preheat oven to 350. Using one ball grate with course grater into 9 x 12 pan. Press down lightly. Cover with jam. With second ball repeat with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally with 10x sugar. Let cool 10 minutes before cutting.

GRATED SHORTBREAD BARS WITH ROSE JAM

Steps:

• In a medium bowl, whisk together the flour, baking powder, and cardamom. In another bowl, combine the sugar and lemon zest, rubbing the zest into the sugar to perfume it.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on high speed until fluffy. Add the lemon sugar and salt and continue beating until light and fluffy. Reduce the speed to low and add the egg yolks one at a time, mixing after each addition, then add the dry ingredients and mix until fully combined.
• Turn the dough out and divide into 2 equal pieces. Wrap each piece in plastic wrap and place in the freezer for at least 30 minutes. (The dough can be frozen for up to a month.)
• Preheat the oven to 350°F (175°C). Line a quarter sheet pan with parchment.
• Using the large holes on a box grater, grate one piece of the dough onto the prepared pan and spread lightly into an even layer (don't press it down into the pan). With an offset spatula, spread the jam evenly over the grated dough. Grate the remaining block of dough, then scatter the grated dough evenly over the jam layer; don't press down.
• Transfer to the oven and bake until the top is golden brown, 35 to 40 minutes. Let cool completely, then cut into 40 little bars. The cookies will keep in an airtight container for up to a week; baked cookies can also be frozen for up to a month.