1

Preheat oven to 350°. Grease a 9x13-inch pan and line with a greased parchment or aluminum foil sling to assist in removal of cookies.

2

In bowl of electric mixer fitted with paddle attachment combine dry ingredients and mix on low speed momentarily. Add cubed cold butter and beat until the mixture resembles coarse meal. (You may also use a food processor for this step and pulse 2 to 3 times.)

3

Press mixture into prepared pan evenly. The base will be thin. Bake for 20-25 minutes or just until golden and crisp.

4

Just before the shortbread base is done add the butter for the topping to a small saucepan and melt. Once butter is melted add remaining ingredients and whisk until smooth. Boil for 30 seconds then pour mixture over warm shortbread base. Tilt pan as necessary to coat the base fully. Allow pan to cool completely on a wire rack.

5

When cool remove from pan using the sling and cut into squares of about 2 to 3" on a firm surface. These cookies are very crisp so some may crack when cutting. However, this gives them a great homemade appearance.