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Hungarian Shortbread

 

Everyone always loves this cookie! This is a recipe adapted from Baking With Julia by Dorie Greenspan and also a family recipe we call Czechoslovakian Cookies.

In a medium bowl whisk together:

  • 4 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt

In a large bowl beat:

  • 1 lb. unsalted butter, softened

Add and beat until fluffy:

  • 2 cups sugar
  • 4 egg yolks

Add flour mixture to butter mixture and blend until just combined. Do not over beat.

Spread out 2 large pieces of plastic wrap on the counter.
Divide the dough in half and place a half on each piece of plastic.
Form into a roundish size and wrap each piece.
Freeze until solid…………several hours or overnight

Preheat oven to 350 degrees
Using the grating attachment of a Kitchen Aid Mixer or the large holes of a box grater, grate 1 piece of dough into a 9 x 13 inch baking pan. Pat the dough evenly and gently, but don’t press down too firmly.

Grating Half the Dough into the Baking Pan

Grating Half the Dough into the Baking Pan

Layer 12 oz. or so of homemade strawberry jam or Smuckers Strawberry Preserves on top of the grated dough.

Grate the other piece of dough evenly over the jam and pat gently and evenly.

Grating the Dough Over the Strawberry Preserves

Grating the Dough Over the Strawberry Preserves

Bake for 60 minutes or until light golden color.

As soon as it is removed from the oven, sift the top of the shortbread generously with confectioner’s sugar. Cool to room temperature.

Cut into squares when cool.

Hungarian Shortbread, Un-cut and Cut

Hungarian Shortbread, Un-cut and Cut

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