I made my shortbread today in the middle of packing for my trip to Turkey (leaving tomorrow!) and pulling weeds from my flower bed so it doesn’t look so terrible when I get back in 12 days.
The recipe was easy to make and quite tasty. The dough mixed up well in the Kitchen-Aid (what could go wrong with a pound of butter in it!), then I divided it into 4 equal balls, wrapped in saran wrap and put in the freezer for 30 minutes.
Then I used the food processor to grate the dough instead of doing it by hand with a cheese grater (per the recipe). Half of it is layered on the bottom of the pan, then spread with a cup of jam (I used a store bought raspberry/blackberry jam since rhubarb is not quite ready here in South Dakota for the homemade rhubarb jam). Then the other half of the dough is grated and layered on top of the jam. It looks a little like a hashbrown casserole.
After baking for 40 minutes at 350* it sort of melts together in a yummy, buttery crust.