Hungarian Shortbread
"The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in Baking with Julia by Dorie Greenspan (Morrow, 1996)...."
INGREDIENTS
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The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in Baking with Julia by Dorie Greenspan (Morrow, 1996).
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2 cups flour, plus more as needed
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1 tsp. baking powder
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1⁄8 tsp. fine salt
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1⁄2 lb. unsalted, uncultured
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butter (like Straus), plus more for
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pan, at room temperature
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1 cup sugar
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2 egg yolks
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3⁄4 cup raspberry jam
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