- I cut the recipe in half
- I cut the sugar back by 25%
- I baked it in a 11 by 7 inch glass pan instead of a 8 by 8
- I did not use rhubarb as outlined in the recipe, but substituted SaraBeth's Strawberry Rhubarb Jam and Goya's Guava Paste. The guava paste gave it more of a Spanish or Puerto Rican slant. I used each filling on half of the shortbread. Thus, ending with 2 different bar cookie filings.
- Instead of grating the dough by hand, I rolled it into a roll so that it would fit in the food processor tube and used the grating attachment. However, the dough should be frozen for an hour at least before grating. It came out incredibly fluffy, almost like snow.
- I pre-baked the bottom crust for about 12 minutes or so and then placed the filling on it.
- Once baked, I cut this into 36 servings. Tiny, but these are rich.
If you would like the recipe you can go to Lynette's blog at 1smallkitchen and Cher's of The Not So Exciting Adventures of a Dabbler. They are the hosts for this recipe and feel free to visit their blog to see their creations.
Would I make this bar cookie again? Yes.
How easy was it to make? It was a piece of cake. However, I think attempting to grate the dough by hand could be frustrating. Most people found my tip of using the food processor grater the way to go. But remember, make sure that dough is frozen or you will have a mess.
What else do you have to say about this recipe? This recipe has a lot of butter, so I consider this to be a a special occasion bar. It would be great at Christmas.
Have fun viewing the photos.
I picked the fillings up at Jungle Jim's and Food Fare
Rolled dough just before freezing
I sliced the guava paste in about 1/4 inch slices
The first layer of dough after it was pre-baked
This is how I divided up the filling to create two different bar cookies.
The Hungarian Shortbread just after I sifted confectioner sugar on it while it was still hot.