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Hungarian Shortbread

Source: 
Massachusetts Cranberry Harvest Festival Recipes 1998, Second Place Leslie A. Killian

Ingredients

The Shortbread

4 cups flour
2 teaspoons baking powder
¼ teaspoons salt
1 pound unsalted butter
4 egg yolks
2 cups sugar
 

The Jam

1 pound chopped cranberries
1 cup sugar
½ cup orange juice
½ teaspoons orange rind – grated

Method

The Shortbread

Sift together first three ingredients, set aside. With mixer on high, cream butter until light and fluffy. Next add egg yolks and sugar. Mix until sugar is dissolved and mixture is light. Switch to low, add dry ingredients and mix only until incorporated. Make 2 balls cover and freeze 30 minutes.
 

The Jam

In saucepan combine all ingredients; simmer stirring often until cranberries are softened. Remove from heat. Let cool.

Preheat oven to 350. Using one ball grate with course grater into 9 x 12 pan. Press down lightly. Cover with jam. With second ball repeat with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally with 10x sugar. Let cool 10 minutes before cutting.