Combine the contents of the package with
- 3/4 CUP BUTTER
- 1 TBSP WATER
Blend all ingredients well. Dough will be stiff. Refrigerate for at least 1 hour. Roll out the chilled dough to ¼” thickness and cut with cookie cutters or lay out in a pie plate. Bake for 8 to 10 minutes on 375 f or until shortbread begins to brown.
This mix makes a 9x9 pan of shortbread bars or 18 large cookies. For a stylish twist, bake in a pie pan.
Ingredients: Corn, Arrowroot and Rice Flours, sugar, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and vanilla extract [vanilla, water, propylene glycol, and caramel color]).
Photo Credit: Justin Hansen