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
- PREHEAT OVEN TO 325°. 8 ( 4 1/2") TART PANS.
CRUSH BUTTERFINGER BAR AND SET ASIDE.
- IN A LARGE MIXER BOWL, CREAM BUTTER UNTIL LIGHT AND FLUFFY.
- IN A SEPERATE BOWL, SIFT TOGETHER FLOUR, SUGAR AND SALT. BLEND DRY INGRDIENTS INTO BUTTER WITH THE CRUSHED CANDY BAR.
- DIVIDE DOUGH INTO 8 PIECES AND PAT INTO UNGREASED TART PANS. USING A FORK, PRICK DOUGH IN EACH PAN AT 1/2" INTEVALS.
- BAKE 18 TO 20 MINUTES OR UNTILL LIGHTLY BROWNED. COOL COMPLETELY IN PANS AND STORE IN AIRTIGHT CONTAINER.
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