Around 8pm tonight I finally had time to make this week's Tuesdays with Dorie - Baking with Julia recipe. Recipe's need to be posted by midnight, so I'm just squeaking by with enough time for a short post about this amazing recipe.
Today's recipe is Hungarian Shortbread. The recipe calls for a Rhubarb filling. I was pretty excited about that because I had several jars of my Strawberry-Rhubarb preserves in my pantry left over from last summer's crop.
I loved that the dough in this recipe is frozen for 30 minutes and then shredded with a box grater...yes, a box grater. Ha! I got a kick out of that one.
Here's my little pictorial run down...
For the recipe, please visit our hosts this week: Lynette of 1 small kitchen and Cher of the not so exciting adventures of a dabbler.