Total Time
Prep 10 mins
Cook 30 mins

From The Best of Taiwanese Cuisine.


  1. Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
  2. Add the flour gradually, stirring until well blended.
  3. Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
  4. Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
  5. When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
  6. Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.