Pan Shortbread

Recipe by KennKonn
READY IN: 35mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix butter until light and fluffy.
  • Add sugar and beat again till light and fluffy.
  • Sift together flour and corn starch.
  • Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
  • Continue to combine flour into mixture until all is gone. Mix well.
  • Dump dough onto a clean medium sized cookie sheet with sides.
  • Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
  • Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
  • Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
  • When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.
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