Hungarian shortbread
Bread
Adapted from Cooking with Julia by Dorie Greenspan. Saveur also has a scaled-down version of this recipe on their site. It’s so easy to prepare, requires few ingredients, and, after a short stint in the freezer, can be assembled and baked in under an hour. I’ve changed the recipe slightly, to fit my baking pan of choice, and I decreased the butter a bit, as I felt the original was way too greasy. Any good-quality store-bought jam will work, so feel free to substitute. I've used peach, apricot, plum, strawberry, whatever is in the cupboard, really. <br /> <br />For a thicker shortbread, see step 12. Also, recipe can be halved, in which case use a smaller pan and reduce cooking time slightly.
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