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Buttercrunch Shortbread


1 cup butter, softened
2 cups sifted all purpose flour
1/2 cup sifted confectioners sugar
1/4 teaspoon salt
1 (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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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