Total Time
30mins
Prep 15 mins
Cook 15 mins

You actually make the pink marshmallow topping. It is very easy. The flavor and texture of this is delicious. They are among the first to disappear on a plate of dainties.

Ingredients Nutrition

Directions

  1. FIRST LAYER: Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
  2. SECOND LAYER: Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
  3. When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
  4. Pour soft pink mixture over shortbread base. COOL until gloss disappears.
  5. Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.
  6. Cut into 36 pretty squares.
  7. Company's Coming.

Reviews

(2)
Most Helpful

I love that this can be made vegan really easily by using Vegegel and margerine! Thanks for a great recipe :)

Rainbow*Bubbles November 29, 2009

These are very good squares. I had lost the recipe. They are simpler to make then it looks. Thank you!

Rieke June 12, 2008

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