Seventh post with the group, Tuesdays with Dorie: Baking with Julia, and this week’s recipe is Hungarian Shortbread (pages 327-328).
This recipe is from the book, Baking with Julia, by Dorie Greenspan. The contributing baker for this recipe is Gale Gand.
Host bakers this week are: (recipes can be found on their blogs)
Lynette of 1smallkitchen
Cher of The Not So Exciting Adventures of a Dabbler…
Stop by the other bloggers posts to see their creations too.
This recipe was easy to put together.
It called for a Rhubarb Jam filling. Never had Rhubarb…wasn’t ready to experiment this go round. So, I decided to make my own Strawberry Jam. Good move. It came out spectacular. However, I will try the Rhubarb Jam one of these days. Will post the Strawberry Jam recipe in another post.
The bottom half of the dough seemed uncooked. I didn’t want to overbake it. Next time, I will bake the first layer for a few minutes before adding the fruit and top layer. Also, instead of sprinkling the confectioners sugar on hot shortbread, I’ll wait a few minutes before adding. It is a keeper for my recipe files…(with a few tweaks).
As promised, I’ll be adding a baking tip on my TWD:BWJ posts.
BAKING TIP:
Did you ever buy vanilla beans, only to find that they were dried out?
Fret no more…use VANILLA BEAN PASTE instead.
I LOVE this product. I buy mine at Williams-Sonoma.
Cost is $11 for 4 ounces. Worth every penny!
“Madagascar Bourbon Pure Vanilla Paste is made with Madagascar Bourbon Pure Vanilla Extract with the addition of real seeds from the vanilla pod, combined in a slightly viscous base. It is used whenever the distinctive look of vanilla seeds is desired. Pure Vanilla Bean Paste is used measure for measure the same as Pure Vanilla Extract or to replace whole vanilla beans in recipes…”
Peace in Baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
NOTE: Please DO NOT use my photography WITHOUT PERMISSION.
Baking is my Zen 
Hi Carmen, it looks delicious and thanks for the tip on the vanilla
Hi Jane! Yes, this was delish. A keeper.
~Carmen
your shortbread rounds look fab! 🙂
Alice @ http://acookingmizer.wordpress.com
Alice, thanks!
~Carmen
As usual, your pictures are great! The round shape make them prettier.
(´m using my fb account since I can never access through wordpress)
Thanks Paula!
~ Carmen
It looks wonderful! I’m not a rhubarb fan – never cooked with it, as a matter of fact, though I do prefer tart over sweet most times.
The vanilla bean paste is worth a trip, I think. I use the Madagascar Vanilla from the same manufacterer and love it.
I ran out of week, and didn’t get the shortbread made, as easy as it is. May try it this weekend and bring it to work on Monday. Then again, I may make a half batch and keep it for myself 🙂
Diane at http://www.quiltbabe8.blogspot.com
Diane. The idea of making half a batch is great.
Thanks for leaving your link. It makes it easier to comment back! 🙂
~Carmen
Looks great! Again, your photography is amazing!
Thanks gingerskeeper!
~Carmen
I love your photos, I think I say that every time, but there ya go! I also love strawberries and I think this sounds soooo delicious! I am going to have to try that next time.
Amanda
http://girlplusfood.blogspot.com/2012/05/twd-caramel-apple-hungarian-shortbread.html
Hi Amanda, thanks for your kind comment.
~Carmen
homemade strawberry jam sounds great…i’m so looking forward to strawberry season here. definitely give rhubarb a try sometime. i think it’s so delicious (esp in pie)
Steph,
I don’t think I’ll ever buy Strawberry Jam from the jar. I will try to make the Rhubarb Jam. I’m curious.
~Carmen
Oh you should have tried the rhubarb! I am still not sold on the flavor but it was fun trying out something new. 🙂 I like your round shortbread! Thanks for the tip on the vanilla bean paste. This was the first time I had used a vanilla bean and it was dry just like you described. I just did the best I could and put the pod in the mixture…seemed to work out ok. 🙂
isthisakeepr,
I will definitely try the rhubarb jam this year. My cupboard must have vanilla bean paste 🙂
~Carmen
Hi Carmen, your blog post is so nicely done. Thank you for allowing me to share your picture along with my TWD:BWJ post. I love sharing other websites with my little following of readers. Hope your week is off to a great start! Blessings, Catherine
http://praycookblog.com/
Thanks Catherine!
~Carmen
Your shortbread looks fantastic. Great photos!
Thanks yummychunklet.
~Carmen
I love vanilla bean paste! It’s great!
Your photos are beautiful and I’ve always wanted to make strawberry jam!
Thanks sanyaliving. The Strawberry Jam was so good!
~Carmen
I’ll bet this was delicious with fresh strawberry jam! It looks just perect. I think it would be a good idea to prebake the bottom layer first, as well.
Susan of (www.createamazingmeals.com), it was very good. I was pleased! Next time I will bake the bottom layer for a few minutes before adding the additional layers.
~Carmen
I like how you cut them into rounds! Perfect for a tea party:)
Thanks Lisa of (loavesandstitches).
~Carmen
Beautiful, Carmen! I have not tried vanilla bean past yet, but will pick up a bottle the next time I see it. Thanks!
Elaine, you’ll like using the vanilla bean paste.
~Carmen
Do try the rhubarb jam with this some time – the tartness of the rhubarb is really wonderful against the sweetness of the shortbread.
I’ve been coveting vanilla bean paste for a while now and must justify its purchase some time soon!
Teresa,
I definitely will try the rhubarb jam…on my to do list 🙂
~Carmen
Carmen – this is a beautiful post and I can’t wait to try the shortbreads – I am thinking that maybe I should make strawberry-rhubarb jam and mix the two ideas! I, too, love vanilla bean paste and am fortunate to get it right around the corner – not so easy with the rhubarb in the desert! ~David
Hi David,
Thank you for the compliment. YOUR BLOG is wonderful!! When commenting, please provide your blog link so I can respond back quicker AND others can see your blog…it’s a MUST SEE. 🙂 I’ve added it below.
Cocoa & Lavender
http://cocoaandlavender.blogspot.com/
Look forward to your Strawberry-Rhubarb Jam…
~Carmen