Hungarian Shortbread Bars with Blueberry Preserves Filling
For the record, I spent four glorious days in Budapest last Fall. Cruised on the Danube. Stuffed myself with pierogi. Hiked up Gellert Hill and crossed the Chain Bridge. Nowhere was I offered Hungarian Shortbread.
Those Hungarians don’t know what they’re missing!
Mise En Place, The Ingredients and the Box Grater
This week our TWD/BWJ group is baking shortbread bars. These delicacies are delicious and a bit of a smile to make. Have you ever grated cookie dough? For this recipe, we needed to pull out our box graters, choose the side with the largest holes, and go crazy. If grating is your technique of choice and you wish to make this bar cookie, find the recipe directions here or here. This week’s hostesses, the gals who did the heavy-lifting, are Lynette and Cher. We thank both of you.
Instead of making the traditional rhubarb jam filling, I used a jar of organic blueberry preserves. Although there’s nothing unusual about putting together the dough mixture, the next chill-and-grate step may give you pause……. but charge right ahead. The filling goes in the middle and is covered by more grated dough. Immediately after baking, dust the top of the shortbread heavily with confectioner’s sugar.
Grating the first ball of frozen shortbread dough into the pan
After carefully spreading blueberry preserves over the shredded dough, I grated the second frozen dough ball on top.
Although my batch was delicious, they were a tad chunky because my baking pan wasn’t large enough. This is a rich cookie. My portions should be smaller. I think I’ll perfect this recipe and use it on my cookie platters during the upcoming Christmas holidays (okay, still 8 months away). If the filling were homemade raspberry or cherry preserves, it would look very festive.
After slipping it into a 350 degree oven, I just had to catch a picture of the preserves seeping through the dough.
Do we think I was a bit heavy-handed with the confectioner’s sugar?!?
A tasty first try.
I agree, Mary – perfect for Christmas baking! I would love to cruise the Danube! I’ll bet the blueberry was just great!
Mmm…I bet it was delicious with the blueberry preserves. I like the chunky pieces!
I agree these bars would be better for holiday baking.. to much butter for everyday baking!! i love blueberry…. but just don’t get them here in india!!
I have never been to Budapest but would love to spent a few days there some day soon, for now I am only jealous – somehow the Hungarian Shortbread reminded me of Austrian Christmas Cookies as well – delicious though. And I agree, this was a lot of dough, I just divided it in two and did two rounds of baking, oh, well. Great photos, Mary, loved your post!
Delicious Shortbread!
I’ve made some little changes to save on fat and Kcal and was still delicious!
Greetings from Switzerland.
ps: grating was a big help, though unusual 🙂
P.S.: I told you that your choice for the favorite cupcake was the best!!! Congratulations on winning that App!
Andrea, I was going to tell yu today that I’d won it. I was sorta excited to hear from Dorie. It’s hilarious. Thank you for knowing.
I know, right – what’s with calling it “Hungarian?” But still, it was delicious!
What a great looking cookie recipe. We have a Hungarian bakery that we frequent (every weekend) and they always have shortbreads on hand and we always purchase. Will have to try my hand at a batch of my own. Thanks for sharing.
Hungarian, Austrian, Lithuanian. Whatever name it goes by – it’s all good, right? They definitely should have been handing these out at the airport 🙂
Blueberries – yum! (Plus it adds visual interest).
Love your photos. Especially the one in the oven right before baking.
How wonderful that you got to go on the Danube cruise…we actually were planing to do that…and life got in the way. We are still planing a trip to Budapest and Vienna possibly next year. Your shortbread looks lovely…nice post!
I agree that this would be great for Christmas cookies…the best shortbread anyone could dream about. And, I’m with you on those Eastern Europeans and this dessert. When I was there not too long ago, most folks did not have in-home freezers…lucky to have a fridge of any kind… so I don’t think they could grate this dough…Must be American Hungarians.
Your shortbread turned out fantastic! Have fun on the cruise!
Hi thank you so much for the lovely comments you left on my blog and I’m so delighted you like it.
See you soon…
Guess what? I’m preparing the brioche dough, right now…
Touch wood!
Amazing for xmas, no doubt!!! It looks great!!
Glad you enjoyed this and it would look lovely on a holiday plate.
soooper tempting & inviting shortbread
new to your space
lovely space you have
happy following you..:)
do stop by mine sometime
Tasty Appetite
I like the snowy icing sugar on top – and you’re right, these would be festive with cherry preserves and lots of “snow” on top.
Wow I am jealous of your trip and the fact you got to eat authentic pierogies! I’ve only had the ones from the freezer section in the grocery store but I still love them! I haven’t seen one filling yet on any of the TWD blogs that I thought looked bad but blueberry sounds especially good to me – it’s my favorite fruit!
You are a Baking Queen! These look FABULOUS! You will have to make some for your granddaughters and favorite son-in-law!
It looks beautiful with the blueberry – it’s really versatile, from all the variations I’ve been seeing. I think this would make for perfect holiday baking.