Step 1
Preheat the oven to 350.
Crush the shortbread cookies in a food processor, blender, or in a zip-top plastic bag and a rolling pin.
Step 2
Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan. I used this glass 8 x 8 Pyrex dish. Add the melted butter and stir to combine.
There is no need to grease the pan first, there’s plenty of butter to keep the crust from sticking to the pan.
Step 3
Pat the mixture firmly into the pan. Use a spatula, your hand, or the bottom of a glass to press it into the pan.
Step 4
Bake the crust for 20 minutes to a light golden brown.
Cool the cookie base in the refrigerator for at least 20 minutes or until it is firm. (Do not place a warm or hot Pyrex dish in the freezer).
Step 5
Chicken Alfredo Lasagna Rolls
Zucchini-Filled Savory Muffins: Moist and Fragrant!
PINEAPPLE CAKE BARS
BEST VEGAN BIRRIA TACOS
Cherished object that drastically altered our childhood
Breaking News : Megan Rapinoe Leaves America, Vows Never to Return “I’m Out of Here”:
I Visited My Mom’s House and Was Horrified to Find It in Ruins — When I Learned the Truth, I Took Revenge
Warm potato salad
Days Before Wedding, Millionaire’s Daughter Dresses As Homeless to Test Her Wealthy Fiancé — Story of the Day
