Shortbread Cookie Bars - Prepare from Scratch

      These Shortbread Cookie Bars are more tender and have a melt-in-your-mouth quality, thanks to a crucial substitution: using confectioners’ sugar in place of granulated sugar. Since it dissolves quickly into softened butter, confectioners' sugar results in a very smooth dough and a finer, more delicate texture. Similar to most shortbreads, the dough is easy to prepare—requiring no chilling or rolling. You simply press it into the pan, which reduces gluten formation and gives that classic sandy consistency. Docking the dough with a fork serves not only a decorative purpose but also allows steam to escape, ensuring that the slab bakes evenly without puffing in certain areas.

      **Shortbread:**

      - 1½ cups (340 grams) salted butter, softened

      - 1 cup (120 grams) confectioners’ sugar

      - 1 tablespoon (13 grams) vanilla extract

      - 3 cups (375 grams) all-purpose flour

      - 1 teaspoon kosher salt

      **Buttercream:**

      - 1 cup (227 grams) salted butter, softened

      - 4 cups (480 grams) confectioners’ sugar

      - ½ teaspoon kosher salt

      - 2 tablespoons (30 grams) whole milk

      - 2 teaspoons (8 grams) vanilla extract

      **Garnish:**

      - assorted sprinkles

      Preheat the oven to 325°F (170°C). Line an 8-inch square baking pan with parchment paper, allowing some to hang over the edges.

      **For the shortbread:** In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and confectioners’ sugar at medium speed until smooth, about 3 to 4 minutes, and remember to scrape the bowl's sides. Mix in the vanilla. In a separate medium bowl, combine the flour and salt. With the mixer set on low, gradually incorporate the flour mixture into the butter mixture until a dough forms, stopping occasionally to scrape the bowl's bottom and sides. Press the dough into the prepared pan and prick it all over with a fork.

      Bake until the edges are lightly browned and an instant-read thermometer inserted in the center reads between 200°F (93°C) and 205°F (96°C), approximately 30 to 35 minutes. Allow the shortbread to cool completely in the pan on a wire rack.

      **For the buttercream:** In the bowl of a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy, about 1 to 2 minutes. With the mixer on low, slowly add the confectioners’ sugar and salt, mixing until smooth and stopping to scrape the bottom and sides of the bowl. Add the milk and vanilla, mixing until blended and scraping the sides as needed. Increase the mixer speed to high and beat until light and fluffy, about 2 minutes.

      Spread the buttercream over the cooled shortbread. If desired, add sprinkles for garnish. Use the extra parchment paper as handles to lift the shortbread from the pan, then cut into bars. Store in an airtight container for up to 3 days.

      Let us know how it turned out!