Best 8 Kittencals Scotch Shortbread Bars Recipes

KITTENCAL'S MELT-IN-YOUR-MOUTH SCOTTISH SHORTBREAD

Steps:

• Set oven to 300 degrees F (set oven rack to second-lowest position).
• Lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate.
• Using clean hands blend together all ingredients until well combined (batter will be stiff).
• Press into prepared baking dish.
• Prick holes all over the batter.
• Bake for about 25-30 minutes or until golden on the edges.
• While the shortbread is still warm slice into squares or wedges if using a pie plate.

KITTENCAL'S SCOTCH SHORTBREAD BARS

Steps:

• Set oven to 350 degrees F.
• Prepare an ungreased 11 x 7-inch baking pan.
• In a mixing bowl cream butter and sugar well.
• Combine flour, baking powder and salt; gradually add to creamed mixture.
• Spread into a prepared ungreased baking pan.
• Prick well several times with a fork.
• Bake for 20-22 minutes, or until the edges just begin to brown.
• Remove from oven the dust with more icing sugar.
• Cool on wire rack.
• Cut into bars.

SCOTTISH SHORTBREAD BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Spread into an ungreased 11x7-in. baking pan. Prick several times with a fork. Bake at 350° for 20-22 minutes or until edges begin to brown. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

SCOTCH SHORTBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

BUTTERSCOTCH SHORTBREAD BARS

Steps:

• Line a 9-inch square baking pan with foil, extending foil over edges of pan.
• Butter foil; set pan aside.
• In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
• Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
• In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
• Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
• Boil, uncovered, for 5 minutes, stirring often.
• Remove pan from heat; stir in whipping cream and vanilla.
• Spread butterscotch mixture evenly over baked crust.
• Bake 12-15 minutes more or until most of the surface is bubbly.
• Cool completely in pan on a wire rack.
• Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

BUTTERSCOTCH SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

ROYAL SCOTCH SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Sift the flour, sugar and salt together. Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly. Work into a ball and knead briefly. Pat into a 1/4-inch sheet on an ungreased cookie sheet. Cut the dough into 2-inch diamonds.
• Bake for 45 minutes. Remove from the oven. Immediately recut the cookies. Separate carefully and cool on a rack. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.