|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
1 - 10 of 41 for shortbread bars
Result Page: 1
In large bowl, ... entire surface of shortbread. Bake at ... browned. Remove from oven and immediately cut into squares. Let cool, remove from pan and enjoy.
1. Heat oven ... dough; press in lightly. 3. Bake at 350*F. for 30 to 35 minutes or until lightly browned. Cool completely. Cut into bars. Makes: 32 bars
Preheat oven to ... 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle over pumpkin layer. Continue baking 25-30 minutes. Cool. Cut into bars.
Combine flour, sugar, butter, egg yolk and extract. Beat at low speed scraping often until particles are fine. Press onto bottom of 15x10x1 inch ...
Make shortbread crust. Let shortbread cool completely. Cut into 36 bars. Top each bar with 1/2 tsp. preserves and 1 raspberry. About 82 calories per bar.
These tender almond bars are perfect with ... to 20 minutes, or until very lightly browned. Cool completely. Cut into bars. Makes about 2 1/2 dozen bars.
PREPARE BASE: Combine ... spread jam over shortbread. Beat eggs ... jam and spread lightly. Return to oven and bake 20 minutes longer. Cool; cut into bars.
Combine flour, icing sugar and salt in large bowl. Cut in 1/2 cup of the butter until crumbly. With floured hands, pat into ungreased 9 inch pan. ...
Heat oven to ... brush on dough. Sprinkle with nuts. Bake for 15-20 minutes or until very lightly browned. Cool completely; cut into bars. Yield 2 1/2 dozen.
Cream butter and ... dough. Bake at 325 degrees for 45 minutes or until lightly brown. Cool; cut into bars. NOTE: Also delicious with apricot preserves.
Result Page: 1
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