Kittencal'S Buttery Flaky Shortbread Pan Cookies – a delicious recipe with flour, sugar, cornstarch, salt, cold butter, red and. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 325u00b0F (set oven rack to second-lowest position).
2
Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
3
In a food processor blend the first 4 dry ingredients.
4
Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
5
Mix in the chopped maraschino cherries or cranberries.
6
Divide the mixture evenly between the two pans, then press the dough in firmly.
7
Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
8
Cool the baked dough in pans for 10 minutes.
9
While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
10
Using a spatula transfer to a plate.
11
Sprinkle lightly with powdered sugar if desired.
12
Delicious!
795
kcal
Calories
46
g
Fat
92
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups flour, 1 cup sugar, 1/4 cup cornstarch, 1/8 teaspoon salt, and more.
Yes, Kittencal'S Buttery Flaky Shortbread Pan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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