I love shortbread. And I've made my share of it, especially for holiday gift giving, and I don't recall a "stick to your fingers stubbornness." I love the dry, sandy texture of shortbread, and I love the subtle flavor. So I was looking forward to this treat, and I even made my own delicious rhubarb jam. But I'm a little disappointed with the outcome.
The dough came together easily enough, and I used a food processor to grate the dough - brilliant! The rhubarb jam was amazing. But the the finished product is a little soggy. The shortbread tastes great - it just isn't shortbread. Perhaps I used too much of the jam? I thought the shortbread might dry and firm as it cooled, but it didn't. Perhaps I should have baked longer? We will see... I have the pan back in the oven now and I'm hoping an extra 10 minutes will do the trick.
Or then again, perhaps I need to follow the best cooking/baking advice I ever received - just call it something else!
happy baking!
