Instructions
- Prepare dough:
- In a bowl, mix flour, sugar, and baking powder.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add egg and vanilla, mix until dough comes together.
- Chill (optional but recommended):
- Wrap dough in plastic wrap and refrigerate 30 minutes to make rolling easier.
- Form cookies or shortbread bars:
- Roll out dough to about ¼ inch thickness.
- For bars: Spread jam evenly on half of the dough, sprinkle with chopped nuts, then fold or cover with remaining dough.
- For cookies: Cut into squares or rectangles and place on a parchment-lined baking sheet.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake 15–20 minutes, until edges are lightly golden.
- Optional chocolate topping:
- Melt chocolate and drizzle over cooled bars for a classic Hungarian touch.
- Cool & serve:
- Let cool completely before cutting into squares or bars.
💡 Tips & Variations
- Nut variation: Use hazelnuts or pecans instead of walnuts.
- Jam twist: Apricot is classic, but raspberry or plum works beautifully.
- Make-ahead: These shortbreads store well in an airtight container for 5–7 days and taste even better after a day.
If you want, I can also share a super quick “no-mixer” Hungarian shortbread recipe that’s ready in under 30 minutes and just as buttery and delicious.
Do you want me to share that version?
Related Posts:
Pages: 1 2