|Hungarian Shortbread with Apricot Jam|
Wordpress doesn't like me. Its not that I'm getting hate mail or anything I just can't sign on to any wordpress sites. That's a problem since Tuesdays and French Fridays with Dorie are both wordpress. Sigh...
OK, moving on to the recipe, I'm not crazy about this one. Its oh so very sweet and I wish I had skipped the powdered sugar on top. Its just me, right? The technique of grating the frozen dough was a step I was tempted to skip but I asked myself why am I participating if I don't want to try new techniques? Isn't that what is at the heart of this whole project? I'm glad I grated, the texture is amazing. The lightest shortbread I've ever eaten.
I have to admit the cookies needed to cool more before I cut them but the light was fading and I needed a picture and you know what its like when the light is fading and you need a picture!
I think I'll try these in the morning with a cup of strong black coffee. Something to cut the sweetness is needed, at least for me.
Our hosts are Cher and 1 Small Kithchen. Thank you ladies for posting the recipe.