These scrumptious treat bars are stacked with beautiful red and green fruits and smaller than expected chocolate chips.
This shortbread treat bar formula is a basic curve on conventional shortbread treats that doesn't require chilling and cutting the mixture.
I'm eager to such an extent that Halloween is finished and now I can begin arranging all my Christmas preparing.
These shortbread treat bars are the primary Christmas treat I needed to give it a shot.
I love conventional shortbread treats yet needed to have a go at something progressively basic and bubbly.
Shortbread treats don't for the most part contain eggs yet I required something that would hold the bars together when they were cut subsequent to preparing.
I utilized the egg whites simply because yolks have a rich flavor that would overwhelm the shortbread.
- 1 cup salted butter, softened
- 2 egg whites
- 1 1/2 cups icing sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup candied (glazed) red and green cherries, diced
- 1/2 cup mini chocolate chips
- Preheat oven to 325F.
- In a large bowl combine butter and egg whites with an electric mixer.
- Add in icing sugar and continue mixing until smooth.
- Add flour and salt.
- Mix until dough forms.
- Stir in the diced cherries and mini chocolate chips.
- Press the cookie dough out evenly onto a greased 10 x 15 inch cookie sheet.
- Bake for 23-26 minutes until the edges are golden brown and the top is very light brown all over.
- Remove from oven and allow to cool slightly before slicing.
- Enjoy!
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