|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.
21 - 30 of 135 for pan shortbread
Preparation: Mix together ... a greased muffin pan. Bake at ... frosting. Yield: Large muffin pan, approximately 12. Small muffin pan, approximately 18. Enjoy!
Preheat oven to ... 8-inch round cake pan. In a ... about 50 minutes, until lightly browned. Remove to a wire rack to cool. Cut into 8 wedges and serve.
Preparation time: 20 ... 9 inch baking pan. 3. Cover ... oven. Immediately cut shortbread into 1-inch squares. ... frozen desserts and many light desserts.
Cream butter and ... 1-inch round baking pans. Bake at ... prior to cooling. When cooled, dust with powdered sugar and remove from pans. Makes 16 wedges.
Because this is ... 17 jelly roll pan, or two ... Remove from oven and immediately cut into squares or slices, any shape desired, but cut while still hot.
Preheat oven to ... 1/2" ungreased tart pans. Using a ... an ungreased 9" square pan. Bake 25 to 30 minutes at 325 degrees; cut into squares while warm.
Beat butter and ... greased 8 inch pan. Bake at 325 degrees until shortbread is a deeper ... shortbread cool in pan about 15 minutes before removing bars.
Heat oven to ... a 9-inch square pan. Sift the ... brown only. When done, cut into squares. Then turn out on a rack and cool. Makes 80 (1-inch) squares.
In large bowl ... ungreased jelly roll pan. Prick with ... into squares while still hot. Cool in pan after cutting. I use a broiler, 11 1/2 x 16 inch pan.
Crush Butterfinger bar. ... inch ungreased tart pans. Using a ... airtight container. NOTE: Shortbread may be baked ... Cut into squares while still warm.
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