Shortbread Cookie Bar

This time of the year is when I start to gather all the cookie and bar recipes good for making during the holidays. This recipe is one of my favorite recipes. Not only does it hold well in a airtight container for about 2 weeks, but it is very easy to add your favorite combination of add ins in to the base recipe! Shortbread is a classic cookie that is just not made enough in my opinion. I hope you enjoy this recipe as much as I do.

Step 1: Preheat your oven to 300 degrees. Grease your 9 x 13″ pan with pan spray and line with parchment or waxed paper. You will want to leave a small overhang of your liner to help with easy removal.

Step 2: Gather all your ingredients and supplies needed.

Step 3: In your mixer, cream together your butter and powdered sugar for about 4-5 minutes on medium speed. Stop to scrap down the mixer bowl and finish creaming together these ingredients.

Step 4:  In a separate bowl, mix together flour, corn starch and salt.

Step 5: Add dry ingredients and your add ins to the mixer. Mix on low until combined.

Step 6: Place mixture into your prepared 9 x 13″ pan and pat flat in the pan. Once flat in the pan, fork the top of the shortbread. Bake for approx. 45-50 minutes until it is golden brown on the edges. Let cool in the pan on a cooling rack for 30 minutes.

Step 7: After cooling for 30 minutes, cut the bars while still slightly warm. Then finish completely cooling.

Step 8: After cooled completely, you can either leave plain, dust with powdered sugar or even drizzle with chocolate. Store in an airtight container for up to 2 weeks.

Great combinations for this shortbread are:

Enjoy and happy creating!

Thank you!

Vickiann