Wednesday, March 12, 2008

Have you grated your cookies today? Hungarian Shortbread

This cookie dough has to be grated to get the perfect sandy texture. And while they're really good cookies ... the grating thing might keep me from doing them again. At least for a while. These cookies, from Baking With Julia, by Dorie Greenspan, are very rich and the recipe makes a lot. I used raspberry jam on one half and apricot on the other half, instead of rhubarb jam throughout.

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