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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter, softened |
2 cups all-purpose flour, sifted |
1/2 cup confectioners' sugar, sifted |
1/4 teaspoon salt |
1 butterfinger bar (2.1 oz) |
Directions:
1. Crush Butterfinger bar.
2. Preheat oven to 325 F.
3. In a large bowl, cream butter until light and fluffy.
4. In a separate bowl, sift together flour, sugar, and salt. Blend dry ingredients into butter with crushed candy bar.
5. Divide dough into 8 pieces, pat into 4 1/2 inch ungreased tart pans.
6. Using a fork, prick dough in each pan at 1/2 inch intervals.
7. Bake 18 to 20 minutes or until lightly browned.
8. Cool completely in pans.
9. Store in airtight container.
10. Note: Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 F.
11. Cut into squares while still warm.
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