This is a cookie? A cake? Hungarian shortbread is one of the most interesting recipes I've tried. What seems like a cookie dough is frozen, then grated into the pan.
Following the suggestions of other bakers, I baked this bottom layer for 20 minutes. Without cooling it, I spread the jam - I used a strained raspberry jam - and then grated the second layer on top and continued baking for another 40 minutes. Both layers were nicely baked through.
This confection was rich and light and wonderfully melt in the mouth. I would certainly make it again as a special occasion dessert.
The recipe can be found at Cher's blog The Not So Exciting Adventures of a Dabbler or at Lynette's blog 1Small Kitchen.
Is it a flower? Is it a tree? Those not-yet-open buds are on the branches of an Eastern Redbud Tree.