The May 1st recipe for Tuesdays with Dorie is Hungarian Shortbread from the book Baking with Julia (see the sites of my fellow bloggers Lynette or Cher for the full recipe or refer to the cookbook.
Learn more about Tuesdays with Dorie and see links to the blogs of my fellow bakers.
This recipe was easier than I expected and a lot of fun. I felt like a little kid grating dough with
the big cheese grater! When the baby
gets older, I can see us grating dough and mounding powdered sugar
gleefully. I used Trappist Monk
Strawberry Rhubarb jam, but I really want to try red currant jam or gooseberry. Maybe ginger!
My grated dough!
Yes, I forgot to transfer the dough from the freezer to
fridge before work Monday, so Monday night the frozen dough-rocks were placed
out at room temperature with a prayer to the kitchen gods. Yes, while grating a couple of chunks of
dough broke away from the whole and went flying across the kitchen. But it all worked out. It’s hard to ruin a baked good that contains
four sticks of butter.
Fun, easy, and received rave reviews from all who
ate it. I am absolutely going to make this again many many times!
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