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    BUTTERCRUNCH SHORTBREAD


    List of Ingredients


    • 1 CUP SOFTENED BUTTER
    • 2 CUPS SIFTED FLOUR
    • 1/2 CUP SIFTED CONFECTIONERS' SUGAR
    • 1/4 TEASPOON SALT
    • 2.1 OUNCE BUTTERFINGER BAR


    Instructions


    1. PREHEAT OVEN TO 325°. 8 ( 4 1/2") TART PANS.

      CRUSH BUTTERFINGER BAR AND SET ASIDE.
    2. IN A LARGE MIXER BOWL, CREAM BUTTER UNTIL LIGHT AND FLUFFY.
    3. IN A SEPERATE BOWL, SIFT TOGETHER FLOUR, SUGAR AND SALT. BLEND DRY INGRDIENTS INTO BUTTER WITH THE CRUSHED CANDY BAR.
    4. DIVIDE DOUGH INTO 8 PIECES AND PAT INTO UNGREASED TART PANS. USING A FORK, PRICK DOUGH IN EACH PAN AT 1/2" INTEVALS.
    5. BAKE 18 TO 20 MINUTES OR UNTILL LIGHTLY BROWNED. COOL COMPLETELY IN PANS AND STORE IN AIRTIGHT CONTAINER.


 

 

 


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