Filled Hungarian Shortbread
Hungarian shortbread dough is made in the same manner as more traditional shortbread, but the shaping is unique. Freezing the dough and grating it into the pan makes for a light and tender bar cookie. To further enhance this cookie, a layer of jam or jelly is baked into the shortbread.
The shortbread pictured is baked in a long tart pan with a removable bottom, but it can be baked in any shape pan. Try a round tart pan, an 8” or 9” springform, or an 8 x 8 square pan. Butter the pan and if it does not have a removable bottom, line with parchment that overhangs on 2 sides so that you can lift it out of the pan when cool.
1 cup sugar
1 cup (2 sticks) softened butter
2 egg yolks
2 cups flour
1 teaspoon baking powder
¼ tsp salt
½ cup jelly or jam
powdered sugar (for dusting)
Cream the butter and sugar together. Beat in egg yolks. Whisk together flour, salt, and baking powder. Mix dry ingredients into the butter mixture. Divide dough into 2 disks. Wrap in plastic and freeze for 30 minutes.
Using a box grater, shred 1 disk into the bottom of your baking pan. Spread evenly with the jam. Grate the 2nd disk evenly on top of the jam layer. The dough might mound up over the top of the pan but it will settle in the oven.
Bake at 350 degrees for about 30 minutes or until evenly browned and set to the touch. Place on a cooling rack and cool at least 10 minutes. Sprinkle with powdered sugar and slice.