Photo by Joseph De Leo, Food Styling by M. Pearl Jones
Inspired by a recipe for Hungarian Shortbread from pastry chef Gale Gand that appeared in Baking With Julia, these delicate jam-filled bar cookies are made with a shortbread dough that you freeze and then grate into the pan, which gives them a very light and crumbly texture. If you can’t find rose petal jam, substitute raspberry jam gilded with a splash of rose water.
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Featuring a layer of jam streaked through the center, these shortbread bars are made with dough that’s frozen (for up to a month\!) and then grated right into the pan.
