ool while you make the shortbread.
Shortbreads: In a separate
o fit the contours.
SHORTBREAD:
In a food processor
archment paper.
For the BARS: In a large bowl beat
Heat oven to 350 degrees.
Cream butter and sugar, gradually add flour, cream together well.
spread and pat down in bottom of pan with hand.
bake for 20 minutes (18 minutes for a glass pan).
Add all topping ingredients into bowl and mix together for at least 1 minute until well blended.
Pour over topping over shortbread and back for an additional 20-25 minutes.
Sprinkle with powdered sugar and serve.
olden brown.
Let the shortbread cool in the pan on
Preheat oven to 350\u00b0.
Combine all the ingredients for shortbread in large mixing bowl.
Beat at low speed just until a soft dough forms.
Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
Stir topping ingredients in small bowl; sprinkle over shortbread.
Prick all over the top with a fork.
Bake 20-30 minutes or until light golden brown.
Cool slightly and cut ito squares while shortbread is still warm.
0 minutes before cutting into bars.
or further use in another recipe).
Bring to a simmer
archment paper.
Make the shortbread: In the bowl of a
fine!
Tip the shortbread into your greased pan. Spread
or 23 minutes or until shortbread feels firm to the touch
he homemade.
Make the shortbread: In a medium bowl, whisk
ver low heat. Place the shortbread cookies side by side on
and chill.
Allow Butter Shortbread Cookie Dough to soften to
wire rack. Cut into bars. Yields 16 large
ven; spread raspberry jam over shortbread.
In medium bowl, beat
or 45 minutes.
Allow bars to cool and then place
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish.
In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly.
Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.
rom burning.
Bake the shortbread on the bottom rack of
he pecan mixture over hot shortbread crust and spread evenly in