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LOCATION: Recipes >> Cookies Bar >> Shortbread 31

Print this Recipe    Shortbread 31

Buttercrunch Shortbread

1 cup butter, softened
2 cups sifted all purpose flour
1/2 cup sifted confectioners sugar
1/4 teaspoon salt
2.1 oz Butterfinger bar

Crush Butterfinger bar. Preheat oven to 325 F. In a large bowl,
cream butter until light and fluffy. In a separate bowl, sift
together flour, sugar, and salt. Blend dry ingredients into butter
with crushed candy bar. Divide dough into 8 pieces, pat into 4 1/2
inch ungreased tart pans. Using a fork, prick dough in each pan at
1/2 inch intervals. Bake 18 to 20 minutes or until lightly browned.
Cool completely in pans. Store in airtight container.

Note: Shortbread may be baked in an ungreased 9 inch square pan 25
to 30 minutes at 325 F. Cut into squares while still warm.

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