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Category Archives: cookies

Hungarian Shortbread

 

Everyone always loves this cookie! It is a recipe adapted from Baking With Julia by Gale Gand.

Ingredients

4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 pound butter, softened

2 cups sugar

4 egg yolks

13 Oz jar Bonne Maman raspberry or strawberry preserves. No other store brands are good. Home made is best

1 cup confectionery sugar, about

Directions

1. In a medium bowl whisk together:

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

2. In a stand mixer bowl beat:

  • 1 lb. unsalted butter

3. Add and beat until fluffy:

  • 2 cups sugar
  • 4 egg yolks

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

5. Spread out 2 large pieces of plastic wrap on the counter.

6. Divide the dough in half and place a half on each piece of plastic.

7. Form into a roundish size and wrap each piece.

8. Freeze until solid…………several hours or overnight

9. Preheat oven to 350 degrees. If using a dark baking pan try 325 degrees so it doesn’t brown too fast

10. 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. Lightly pat the dough evenly and gently, but don’t press down too firmly. A simple aluminum pan is my favorite

Grating Half the Dough into the Baking Pan Grating Half the Dough into the Baking Pan

11. Spread 13 oz. or so of homemade or Bonne Maman Strawberry or Raspberry Preserves on top of the grated dough.

12. 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

13. Bake 40-60 minutes or until just turning a light golden color. Better to under-bake than over bake! The dark colored baking pans bake more quickly

14. As soon as it is removed from the oven, sift the top of the shortbread generously with confectioner’s sugar. Cool 10 minutes and cut into squares with a sharp paring knife

Hungarian Shortbread, Un-cut and Cut Hungarian Shortbread, Un-cut and Cut

This is my family’s all time favorite cookie!!

Voila!

Toffee Squares


This family recipe is from Marianne Hornbeck and is one of our absolute favorites! You can choose your own type of chocolate to spread on the cookie crust. Hershey’s Milk Chocolate is the original, though I’ve moved on to Ghiradelli 60% Cacao Chocolate Chips!

  • Preheat oven to 350 degrees F
  • In a mixer beat until fluffy

1 cup softened butter

  • Add and beat until fluffy

1 cup packed dark brown sugar

1 egg yolk

1 teaspoon vanilla

  • Add and mix just until combined

2 cups flour

  • The batter will be thick. Spoon it evenly in clumps over the half sheet baking pan, 12 x 17 inch size. I love the Gordon Food Service half sheet baking pans. I use them as cookie sheets, baking pans, roasting pans……

  • Press the dough with your fingers evenly in the pan. Dip your fingers in flour to prevent them from sticking to the dough.


  • Bake for 20 minutes

  • Immediately after baking while the pan is yet in the oven, sprinkle a 10 oz package of chocolate chips or break up the pieces of 8-10 Hershey bars and spread with a dinner knife as the chocolate melts


  • When the chocolate is melted and smooth over the entire surface place on a firm service to cut into squares immediately! The cookie crust crisps up quickly so don’t wait!

  • With a sharp paring knife or a bread knife, cut into squares. 


  • You may now sprinkle with chopped walnuts which is the original recipe. I prefer to  sprinkle with flaked sea salt

1/2 cup roughly chopped walnuts, optional

1/2 – 1 teaspoon flaked sea salt, optional

  • Cool completely before serving

Thank you to dear Marianne Hornbeck for everyones favorite cookie. Marianne was a family friend who loved to cook, work hard and talk! She was nonstop energy. Her mother had a bakery in Vienna and now her grand daughter Laura is becoming a famous pastry chef in Seattle!