Shortbread Cookie Bars – a delicious recipe with Butter, Flour, Sugar, Vanilla, Eggs, Light Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place butter, flour, sugar and flavoring of your choice in bowl of food processor, or use a hand mixer and blend until combined. Press evenly into one standard size (10 x 15 inch) cookie sheet with sides.
2
Mix eggs, brown sugar, chocolate chips, almonds and almond extract with a fork. Spread over unbaked base.
3
Bake on lower shelf of preheated 350 F oven for 20 minutes.
4
VARIATIONS: Instead of chocolate, almonds and almond extract, add a 6 ounce bag butterscotch chips, 1/2 bag coconut and 2 cups coarsely chopped pecans.
5
For orange-chocolate bars, omit almonds and almond extract and add a small 8 ounce jar of orange marmalade to the topping before baking.
6
Or bake the shortbread base with no topping, remove from oven and spread with strawberry jam. When cool, sprinkle with confectioner's sugar. Cut into bars.
2293
kcal
Calories
137
g
Fat
241
g
Carbs
36
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 9 ingredients. The key ingredients include: 3 sticks Unsalted Butter, 3 cups Flour, 1 cup Sugar, 1/2 teaspoons Vanilla, Orange Or Almond Extract, and more.
Yes, Shortbread Cookie Bars 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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