Kittencal's Buttery Flaky Shortbread Pan Cookies
- Reviews 11
Ready In: 45 mins
Yields: 2 (8-inch) pans
Ingredients
- 1 1⁄2 cups flour
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1⁄8 teaspoon salt
- 1 cup cold butter, cut into pieces (make certain that butter is very cold, place in freezer for about 5-8 minutes)
- 1 cup red and green maraschino cherries, chopped or 1 cup chopped dried cranberries
- powdered sugar, for dusting (optional)
Directions
- Set oven to 325°F (set oven rack to second-lowest position).
- Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
- In a food processor blend the first 4 dry ingredients.
- Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
- Mix in the chopped maraschino cherries or cranberries.
- Divide the mixture evenly between the two pans, then press the dough in firmly.
- Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
- Cool the baked dough in pans for 10 minutes.
- While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
- Using a spatula transfer to a plate.
- Sprinkle lightly with powdered sugar if desired.
- Delicious!
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