Classic Shortbread Squares

Classic Shortbread Squares

Ingredients

1 cup Dierbergs butter, softened
½ cup Dierbergs sugar
3 tablespoons Dierbergs milk (divided)
2 cups Dierbergs flour
¼ teaspoon salt
1 cup Dierbergs powdered sugar

Directions

In large mixer bowl, beat butter, sugar, and 1 tablespoon of the milk at medium speed until light and fluffy. Add flour and salt; beat at low speed just until combined. Spread dough in 9-inch square cake pan that has been lined with foil extending about 1 inch above sides of pan.

Bake in 350°F. oven until edges are light golden brown, about 35 minutes. Cool in pan on wire rack 10 minutes.

Use edges of foil to lift shortbread from pan onto cutting board. Cut into 16 squares. In small bowl, whisk together powdered sugar and remaining 2 tablespoons milk until smooth. Drizzle over cooled shortbread. Store in airtight containers.

VARIATIONS

Cranberry Pomegranate Shortbread  Prepare Shortbread as directed substituting pomegranate juice for milk. Stir in ½ cup sweetened dried cranberries. Bake as directed.

Per square:  Calories 214  Cholesterol 31mg  Fat 12g  ♦ Saturated Fat g ♦ Sodium 40mg  ♦ Carbohydrates 26g ♦ Protein 2g  Fiber <1g

Earl Grey Shortbread  Prepare Shortbread as directed. Stir in 2 teaspoons Earl Grey tea leaves. Bake as directed.

Per square:  Calories 214 ♦ Cholesterol 31mg ♦ Fat 12g  ♦ Saturated Fat g ♦ Sodium 40mg  ♦ Carbohydrates 26g ♦ Protein 2g ♦ Fiber <1g

Snickerdoodle Shortbread
  Prepare Shortbread as directed. In small bowl, stir together ¼ cup coarse sugar and 1 teaspoon ground cinnamon. Sprinkle over shortbread. Bake as directed.

Per square:  Calories 229 ♦ Cholesterol 31mg ♦ Fat 12g  ♦ Saturated Fat g ♦ Sodium 40mg  ♦ Carbohydrates 30g ♦ Protein 2g ♦ Fiber <1g

Servings: 16
Serving Size: Per sqaure

Per Serving
Calories: 214
Cholesterol: 31 mg
Fat: 12 g
Sodium: 40 mg
Carbohydrates: 26 g
Protein: 2 g
Fiber: <1 g