Bipartisan Shortbread Bars
Author: Kim Galeaz RDN CD
Recipe type: Dessert
Serves: 24 or 4
- 1½ cups unsalted butter, softened
- 1 ½ cups sugar
- 2 egg yolks
- 2 ½ cups + 2 tablespoons all-purpose flour
- 1 ½ to 2 teaspoons each orange and lemon zest
- 2 tablespoons amaretto liqueur
- ¼ teaspoon salt
- 1 beaten egg white
- 2 tablespoons raw sugar
- Preheat oven to 325 degrees.
- Lightly coat a 9x13x2-inch pan with vegetable cooking spray.
- Beat butter and sugar with electric mixer until combined.
- Add egg yolks one at a time and beat until smooth.
- Stir in flour, zests, amaretto and salt, mixing only until everything is incorporated.
- Spread dough evenly in pan and brush top with egg white.
- Sprinkle with raw sugar.
- Bake until golden brown, approximately 30 – 35 minutes. (I think they’re done when the top is golden brown and they appear slightly deflated.)
- Cool slightly and cut while still warm. Enjoy!
- Cut into 24 bars. These bars freeze well. Just cut and place in a zippered freezer bag. Microwave one bar for a couple seconds to thaw.
- (Adapted from Michelle Obama’s Shortbread Cookie recipe online at www.npr.org)
Recipe by at https://kimgaleaz.com/2018/01/bipartisan-shortbread-bars-recipe-story/
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