TWD have chosen an interesting recipe this week - Hungarian shortbread. I love shortbread, so I was very eager to make the cookies. Preparing the shortbread dough is easy and straightforward but this recipe comes with a twist. The dough needs to be frozen for at least 30 minutes, or until firm. When ready to bake, grate one layer of the dough into a baking pan, spread rhubarb jam (I used my homemade strawberry jam instead) on it, and then grate another layer of dough over the jam. Interesting, isn't it?
This is by far the best shortbread I've ever made! I guess part of the deliciousness comes from the fact that a large amount of butter is used in this recipe, but I'm not complaining. ;-) To prevent my waistline from expanding any further, I will bring the cookies to class tomorrow and share the fats with my classmates!
If you want to give the recipe a try, hop over to Lynette's and Cher's blogs!