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Recipe Courtesy of
Christina Tosi

Christina Tosi Recipes

Bars & Brownies, Cookies

Christina Tosi’s Shortbread Bars Recipe

CT Shortbread Bars 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 12 bars

Rating:
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[Total: 15 Average: 3.7]
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CT Shortbread Bars 4

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening (2 sticks), softened
  • 1 ½ C. confectioner’s sugar
  • 3 Tbsp. light brown sugar
  • 3 egg yolks (make some bake club nougat with those whites!)
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • 1 ¾ C. all-purpose flour
  • ½ tsp. kosher salt

Directions

  1. Heat the oven to 325°F and pan spray a 8×8” baking dish with Baker’s Joy® No Stick Baking Spray with Flour.
  2. In a medium bowl, mix the shortening and sugars together vigorously until smooth.
  3. Stir in the egg yolks and vanilla extract.
  4. Add the flour and salt, mix just until the dough comes together.
  5. Press dough into an even layer in the pan and bake at 325°F for 45 minutes until a thin, golden brown layer forms on top.
  6. Cool completely before cutting into 2 even columns and 6 even rows.

Christina Tosi’s Shortbread Bars Recipe

CT Shortbread Bars 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 12 bars

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening (2 sticks), softened
  • 1 ½ C. confectioner’s sugar
  • 3 Tbsp. light brown sugar
  • 3 egg yolks (make some bake club nougat with those whites!)
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • 1 ¾ C. all-purpose flour
  • ½ tsp. kosher salt

Directions

  1. Heat the oven to 325°F and pan spray a 8×8” baking dish with Baker’s Joy® No Stick Baking Spray with Flour.
  2. In a medium bowl, mix the shortening and sugars together vigorously until smooth.
  3. Stir in the egg yolks and vanilla extract.
  4. Add the flour and salt, mix just until the dough comes together.
  5. Press dough into an even layer in the pan and bake at 325°F for 45 minutes until a thin, golden brown layer forms on top.
  6. Cool completely before cutting into 2 even columns and 6 even rows.

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