Kittencal's Scotch Shortbread Bars

Delicious and buttery shortbread! I added 1.5 tsp vanilla and baked 24 minutes in an 8x8 dark metal pan. I let sit in the pan for about 10 minutes before I flipped it onto a rack to cool. I used this recipe to make shortbread jam bars.. I cut in half and spread warm jam to make a "sandwich." I then topped with a sugar cookie glaze. Indulgent!

Wonderful recipe! I doubled the recipe and lightly pressed in into a 13x9 pan. I also mixed in some dried cranberries, orange zest and pecans for a delicious tangy twist. Five stars!!!!!!!

I have to double the recipe just to have enough to pack in my husbands' lunch the next day.....excellent recipe!! Thanks!

Heaven in a little buttery cookie - who knew!! Right out of the oven, these just melt in your mouth. I made half the recipe last night and patted the dough into a square onto an ungreased cookie sheet. Then I cut them into little strips and separated them - they puffed up just a tiny bit from the baking powder. These were certainly flaky and rich - and now they are all gone!

My mixture was very crumbly and I was uncertain if it hold together, so I quashed it down into the tray quite firmly with the back of a big serving spoon before it went into the oven. I needn't have worried: once cooked, I had a tray of lovely flakey shortbread, and just as Toni found, no sugar grittyness -EXCELLENT :) Please see my rating system, for ease of making, no rolling out dough or hassle with multiple cookie sheets AND great taste, a wonderful 5 stars :) Thanks !