Mini Morsels Shortbread Squares Recipes

MINI MORSELS SHORTBREAD SQUARES

Steps:

• Preheat oven to 350°F.
• Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of ungreased 13x9-inch baking pan.
• Bake for 30-33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels, Let stand for 5 minutes, or until morsels are shiny; spread evenly. Cool completely in pan on wire rack.

MINI MORSEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Beat butter and sugar in a large mixer bowl until creamy.
• Beat an egg and vanilla extract.
• Gradually beat in flour.
• Stir in 1 cup morsels.
• Press onto bottom of ungreased 13x9-inch baking pan.
• Bake for 30-33 minutes or just until top is light brown.
• Immediately sprinkle with remaining morsels.
• Let stand 5 minutes or until morsels are shiny, spread evenly.
• Cool completely in pan on a wire rack.
• Cut into squares.

SHORTBREAD SQUARES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.

MINI-CHIP SHORTBREAD SQUARES

Steps:

• Beat butter and sugar in a large bowl until creamy.
• Beat in egg and vanilla extract.
• Gradually beat in flour.
• Stir in 1 cup morsels. Press into bottom of ungreased 13 by 9 inch baking pan.
• Bake at 350 degrees F for 30-33 minutes. Immediately sprinkle with remaining chips.
• Let stand for 5 minutes until the morsels are shiny then spread.
• Cool and cut nto squares.

MINI MORSEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350. Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.