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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.