Best Shortbread Bar Cookies Recipes

TWIX BAR SHORTBREAD COOKIES

Steps:

• SHORTBREAD:.
• Preheat oven 350 degrees. Grease with butter a 9x9" baking pan.
• In bowl of electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add flour and salt and beat until the dough just comes together. Press onto the bottom of a greased pan. Bake about 20 minutes or until pale golden in color. Remove from oven and place on rack to cool.
• CARAMEL FILLING:.
• Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
• (Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color. Remove from microwave and beat until smooth).
• TOPPING:.
• Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread in to pieces using a sharp knife.
• Store cut bars in refrigerator to keep chocolate firm. Chilled chocolate doesn't cut clean.

PEPPERMINT SHORTBREAD BAR COOKIES

Steps:

• Beat the butter and powdered sugar in a mixing bowl. Add the egg and vanilla and beat again. Slowly add the flour and salt until the dough comes together. Roll into a ball.
• Line a baking sheet with foil. Spray the foil with non stick baking spray. Place the ball in the center of the pan. Gently press the dough into a 9x11 inch rectangle. Keep the dough as even as possible. Bake at 350* for 10-12 minutes. Remove from the oven and cut into 20 smaller rectangles. Let them cool completely.
• Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. Stir until melted. Spread on top of each cookie bar. Top with peppermint candies and sprinkles. Store in sealed container. Makes 20 bar cookies.

SHORTBREAD BAR COOKIES

Steps:

• 1. Combine flour and powdered sugar in a medium mixing bowl.
• 2. With a pastry blender, cut in the softened butter, til mixture resembles coarse crumbs, or pulse in a food processor.
• 3. Spread half the mixture into a 9x13" baking dish that has been prepared with food release spray. (it doesn't say whether or not you should press the mixture, but I think I would)
• 4. Bake 12-15 minutes, or until the edges are beginning to brown. Remove the pan to a cooling rack. Allow to cool 5 minutes.
• 5. Spread the fruit pie filling over the crust. Sprinkle the remaining crust mixture over the top of the fruit filling, as evenly as possible. Gently press the top crust down with a metal spatula.
• 6. Return the pan to the oven, and bake another 30-35 minutes, or until the top crust is lightly golden. Remove from oven and cool completely to room temp. Cover the pan and refrigerate the bars until thoroughly chilled. Cut into brownie-sized pieces. If you wish, garnish with powdered sugar.
• 7. ** You may use another berry filling, such as raspberry or blueberry, or other fruit pie filling, as you prefer. NOTE: If you choose a fruit filling with larger fruit pieces (like peach, cherry, apple, apricot, etc.) cut the fruit pieces into smaller bits, or pulse briefly in the food processor.