Home » Christmas/New Years, Cookies/Bars, Desserts/Sweet, Easy/Beginner Cooking, Entertaining/Dinner Party, Holidays, Ladies Luncheons/Baby Showers, Potlucks

Kitten’s Buttery Pan Shortbread

Written By: kittencal on November 30, 2009 No Comment

Print This Post

I like (0)

This recipe will make two pans of the most delicious flaky buttery shortbread and may be made up to 2 weeks in advance stored at room temperature in an airtight container, if using unsalted butter then increase the salt to 1/4 teaspoon, make certain to slice the cookies while it is still warm or you can cut into small shapes or circles…

I have left the candied cherries as optional they are a great addition if you are making these for the holidays, this recipe was developed to make on the food processor this will insure a flaky light texture

Yield two (8-inch)pans

INGREDIENTS:

1 1/2 cups all-purpose flour

1 cup white granulated 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/or green candied cherries, chopped (or can use chopped dried cranberries)

sifted confectioners sugar, for dusting (optional)

INSTRUCTIONS:—————————————————–

Preheat oven to 325 degrees F (set oven rack to second-lowest position).

Prepare two (8-inch) square cake pans (can use 8-inch round pans).