Skill required: Confident Beginner
Shortbread Base:
1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
3 tablespoon granulated white sugar
1 cup all-purpose flour
1/8 teaspoon salt
1. Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter an 8 x 8 inch pan.
2. Shortbread Base: In the bowl of an electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
3. Add the flour and salt and beat until the dough just comes together.
4. Press onto the bottom of the greased pan and bake for 20 to 25 minutes, or until pale golden in color.
5. Remove from oven and place on a wire rack to cool while you make the filling.
Filling:
1/4 cup unsalted butter, softened
1 cup light brown sugar
2 large eggs
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
1 tablespoon all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
2/3 cup raisins or 2/3 cup pecans or walnuts, chopped
1. Filling: In a food processor or with a hand mixer, cream the butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time, until incorporated.
3. Beat in the corn syrup and vanilla extract.
4. Stir in the flour, salt, and baking powder.
5. Sprinkle the raisins or nuts evenly over the baked shortbread base.
6. Pour the filling over the raisins (and/or nuts) and bake for 20 - 25 minutes or until the filling is set.
7. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
Yield: 16 2-inch squares.
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