Monday, June 23, 2014

Berries on top


Here’s a little slice of heaven complete with my absolutely favorite treat ever---fresh raspberries!

Shortbread Bars

14 T butter
1/4 c. sugar
Cream these.
2 c. flour
Dash of salt
Stir in.
Batter will be thick. Spread on 9x13 ungreased pan. Bake at 350 for 15-20 minutes. You want them slightly golden around edges, but just barely.
Make the frosting before bars come out of oven.
2 c. powdered sugar
1/2 stick butter (cut in)
2-4 T milk (don’t let it get too runny)
Dash of Salt
3/4 tsp. almond flavor
Frost and cut immediately after removed from over to avoid crumbling and breaking.
Chill in fridge before serving.