Recipe that Anna found and made and was delicious!
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See the RecipeRecipe that Anna found and made and they were delicious! They’re vegan and gluten-free.
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See the RecipeNY Times recipe from Regina Schrambling who states, “This recipe is adapted from ‘The New Carryout Cuisine’ by Phyllis Méras with Linda Glick Conway. A mere two steps, and ready in less than an hour, it’s comfort in a pan.”
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See the RecipeNY Times recipe by Melissa Clark who states, “Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter to flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all purpose flour for increased crunch, or cornmeal for a nubby…
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See the RecipeThese make bars with a thick crust and a thick curd that develops a thin crust on top after baking. They’re good, and a different take on lemon bars, but our family prefers these other more classic lemon bars.
