Best 2 Shortbread Bar Cookies Recipes

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In the realm of classic dessert favorites, shortbread bar cookies stand out as a delightful treat that blends buttery richness with a crumbly, melt-in-your-mouth texture. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to discover the best recipe for these delectable cookies can be an exciting adventure. As you explore your options, consider the key elements that contribute to the perfect shortbread bar cookie: the ratio of butter to flour, the incorporation of sugar and flavorings, and the baking technique. With a bit of experimentation and a keen eye for detail, you'll soon master the art of creating these timeless treats that will surely impress your family and friends.

Let's cook with our recipes!

TWIX BAR SHORTBREAD COOKIES



Twix Bar Shortbread Cookies image

For your Twix fix. The prep time is based on the microwave method of cooking the caramel. This is a 'cookie' recipe, not the exact clone of a Twix.

Provided by gailanng

Categories     Bar Cookie

Time 1h30m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 8

3/4 cup unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1 -14 ounce sweetened condensed milk
6 ounces semi-sweet chocolate chips (can sub milk chocolate)
1 teaspoon unsalted butter

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.

SHORTBREAD BAR COOKIES



Shortbread Bar Cookies image

This recipe is borrowed from the book "Devil's Food Cake Murder", by Joanne Fluke. Strawberry, raspberry, or cherry would be perfect for Valentine's Day! And two recipes -- 1 cherry, 1 blueberry -- would be ideal for Independence Day gatherings.

Provided by Tam D

Categories     Cookies

Time 55m

Number Of Ingredients 4

3 c flour
3/4 c confectioners' sugar
1 1/2 c butter, softened
1 can(s) strawberry pie filling, 21 oz.**

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.

Tips for Perfect Shortbread Bar Cookies:

  • Use high-quality butter. The butter should be unsalted and cold, straight from the fridge. This will help the cookies hold their shape and give them a flaky texture.
  • Cream the butter and sugar together until light and fluffy. This will help incorporate air into the cookies, making them light and tender.
  • Add the flour and salt slowly, mixing until just combined. Over-mixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies in a preheated oven at 350°F for 15-20 minutes, or until the edges are golden brown.
  • Let the cookies cool completely before cutting them into bars. This will help them hold their shape and prevent them from crumbling.

Conclusion:

Shortbread bar cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple tips, you can make perfect shortbread bar cookies that are sure to impress your friends and family.

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