i really don't need to be starting a new blog for myself. but at the moment it seems like just the project i need to further put off the work i should be doing. the mini-series marathon (i got commanche moon from netflix) and receipe trial just was not enough distraction for the day. plus, i have not been taking many photos lately- not that i am in need for new ones to keep the other blog updated. i guess i finally decided that if i started posting with more words i could share some of the other things i have been doing and making.
today i made hungarian shortbread. one can never go wrong with shortbread since it is basically butter. and i finally got to use the fancy raspberry jam that my aunt got me in france. while the receipe calls for 3/4 c. i decided not use quite so much once i opened up the jar and realized how freakin' sweet the stuff was. tasty though...
1 tsp. baking powder
1/8 tsp. salt
1/2 lbs butter (unsalted of course)
1 c. sugar
2 egg yolks
3/4 raspberry jam
~ sift together flour, baking powder, and salt
~ cream butter with a hand mixer until light and fluffy
~ add sugar and yolks, mixing until sugar is dissolved and mix is light
~ slowly add flour, until just mixed
~ divide dough into two balls of equal size. wrap in plastic wrap and put in the freezer. freeze from 30 mins. to 3 hours
~ preheat oven to 350 f. grease 10" springform pan with butter
~ grate one of the frozen dough balls with a large holed cheese grater. lightly press pieces evenly into the pan.
~ spread jam over first layer of dough and repeat with second frozen ball
~ bake until golden, about 25-30 mins.
~ let cool completely, remove from pan, and slice into wedges.