This is one of my absolute favorite recipes for a bar type cookie.    They are FABULOUS and, although they look real fancy, they are very easy to make.  However, the recipe’s directions for layering the shortbread in the pan via using a box grater sure didn’t work for me.  I tried that the first time I made them several years ago …  even with the dough frozen it warms up so quickly that it seemed most of my dough was sticking to the box grater instead of falling into the pan therefore I developed by own method of getting the job done which is pictured above.  For this challenge I made the Strawberry/Rubarb jam in the recipe and it was very good… but usually I use a high quality seedless raspberry jam thinned to the right consistency with a little hot water and it works out fine too.

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