If you use our Buttery Shortbread Pastry recipe for either the Bumbleberry Pie or the Raspberry Turnovers, you’ll have some leftover dough.While testing these recipes, kitchen intern Deanah Kim began using the leftovers to make shortbread cookie bars, which we think make a great coffee-break snack. Here’s how she did it:
Gather the leftover dough and gently shape it into a rectangle that’s about 1/2 inch thick and 31/2 inches wide. Cut the rectangle crosswise into 1-inch-wide bars. Arrange the bars on a baking sheet and prick the ends with a fork or a skewer in a decorative pattern, if you like. Bake in the center of a 350ºF oven until golden brown, 25 to 30 minutes.