Tender shortbread crust with a gooey butter topping makes for a decadent treat.
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1 cup all-purpose flour
1/2 cup Land O Lakes® Extra Creamy Butter, softened
1/3 cup powdered sugar
2 tablespoons light corn syrup
1 tablespoons water
1 teaspoon vanilla
6 tablespoons Land O Lakes® Extra Creamy Butter, softened
3/4 cup sugar
1/4 teaspoon salt
1 large Land O Lakes® Egg
1 cup plus 2 tablespoons all-purpose flour
Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil. Spray foil lightly with no-stick cooking spray. Set aside.
Combine all crust ingredients in bowl; beat at medium speed just until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared pan. Bake 15 minutes. Remove from oven; cool 10 minutes.
Combine corn syrup, water and vanilla in bowl; mix well. Set aside.
Place 6 tablespoons butter, sugar and salt into another bowl; beat at medium speed until well mixed. Add egg; beat until well mixed. Add half of flour alternately with corn syrup mixture, beating well after each addition. Spread topping evenly over shortbread crust. Bake 25-30 minutes or until golden brown. Cool completely.
Remove from pan; sprinkle with powdered sugar.
Add a special touch when flavor matters most. New Land O Lakes® Extra Creamy Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.