Tropical Layered Shortbread

Eight Layer Shortbread Slices

Cook Time: 1 hour
Prep Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 36

Description:
Indulge in the delightful flavors of our Eight Layer Shortbread Slices – a heavenly creation that perfectly balances the buttery richness of traditional Scottish shortbread with a hint of tropical sweetness from pineapple. This European-inspired bar cookie, adorned with layers of pure bliss, is not only a charming addition to your Christmas spread but also an ideal treat for weeknight cravings or gatherings with large groups. Follow this easy recipe from lovewithrecipes.com to embark on a culinary journey that promises satisfaction in every bite.

Ingredients:

• 2 1/4 cups flour
• 1/2 cup cornstarch
• 1 1/4 cups butter
• 1 cup margarine
• 2 cups confectioners’ sugar
• 1/4 cup vanilla

Nutritional Information (Per Serving):

• Calories: 107.2
• Fat Content: 6.5g
• Saturated Fat Content: 4.1g
• Cholesterol Content: 16.9mg
• Sodium Content: 58.3mg
• Carbohydrate Content: 11.3g
• Fiber Content: 0.4g
• Sugar Content: 3.3g
• Protein Content: 1.1g

Recipe Instructions:

1. Prepare the Shortbread Base:

   • Sift together the flour and cornstarch onto a sheet of waxed paper, setting it aside for later.

2. Create the Dough:

   • In a medium bowl, beat the butter and confectioners’ sugar until perfectly blended.
   • Stir in the vanilla to infuse a heavenly aroma.
   • Gradually beat in the flour mixture until a soft dough forms.

3. Divide and Enhance:

   • Divide the dough in half, and knead cocoa powder into one of the halves.
   • Flatten both dough portions and wrap them separately in plastic wrap or waxed paper.
   • Chill for 1 hour or until the dough is easy to handle.

4. Roll and Shape:

   • Roll each batch of dough between two sheets of wax paper into 10″ squares.
   • Ensure evenness by pushing in the sides using a ruler or a long-bladed knife.
   • If the dough becomes too soft, refrigerate on a cookie sheet.

5. Assemble the Layers:

   • Remove the top sheet of wax paper from the non-chocolate dough and brush the top with egg white.
   • Invert the chocolate dough onto the non-chocolate dough, matching sides up precisely.
   • Peel off the remaining sheet of wax paper.
   • Cut into 4 equal strips, each measuring 10 x 2 1/3 inches.

6. Stack and Chill:

   • Brush the strips lightly with egg white.
   • Neatly stack the dough strips to create 8 alternating layers.
   • Wrap the stack in plastic wrap and chill for several hours or overnight.

7. Preheat and Slice:

   • Preheat the oven to 375 degrees Fahrenheit.
   • Cut the chilled dough crosswise into slices slightly less than 1/4″ thick.

8. Bake to Perfection:

   • Place the slices on cookie sheets, ensuring they are 1″ apart.
   • Bake for 10 minutes or until the edges turn a delightful golden brown.

9. Cool and Store:

   • Transfer the baked cookies to a wire rack to cool completely.
   • Store the cooled cookies in tightly covered containers in a cool, dry place.

10. Enjoy the Layers of Bliss:

    • Indulge in the irresistible layers of our Eight Layer Shortbread Slices, savoring the perfect blend of Scottish tradition and tropical allure. Whether it’s a festive Christmas celebration or a casual weeknight treat, these heavenly slices are sure to captivate your taste buds and leave you craving for more.

Note: The dough can be refrigerated for up to 1 week, allowing you to enjoy freshly baked shortbread whenever the craving strikes.