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Broken pretzels are worked into the dough: Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars.

Source: Martha Stewart Living, October 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Shortbread can be stored at room temperature for up to 1 week.

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176
  • KimJB88
    29 MAY, 2012
    This is a great recipe I substituted ap flour for whole wheat flour and used Honey wheat pretzels and cut down on the sugar to 1/4 cup of brown sugar. These turned out great! Also I didnt have a tart pan so I used a loaf pan, made sure to line it with parchment paper leaving 1 inch all round on the side for easy lifting of the shortbread. I used a 9.5 x5.5 loaf pan and they were not crumbly or thin or anything. Just right size bars. Amazing. My hubby asked me to do again the following week.
    Reply
  • Juligan
    14 DEC, 2011
    Wildhunter is correct. This is a long, thin tart pan. Google 4 1/4 x 13 tart pan and you'll see what they are refering too. Albeit, most of us do not have these in our kitchens.
    Reply
  • MS12232483
    13 DEC, 2011
    I believe the pan size should be read as "4 1/4 x 13 1/2" which is about 57 square inches, or slightly smaller than an 8x8 pan
    Reply
  • BunnyBaxter
    12 DEC, 2011
    The flavor of this cookie is great, but they are too dry and crumbly. I agree it is too thin, but doubling the recipe changes the outcome for the worse. What to do??
    Reply
  • IrishMomLuvs2Bake
    22 OCT, 2011
    My daughter made this recipe using an 8x8 pan and release foil - she undercooked it a bit and they came out sweet/salty/shortbread-y and delicious. The only ting she added was 1/2 teaspoon of vanilla. Watch the temperature so they don't dry out too much. We will be making them again. Many have asked for this recipe from seeing my photos of the bars on Flickr. Good Luck!
    Reply
  • Cobblestone
    16 OCT, 2011
    Great treat. Love the salty sweet. I agree pan too big. I did mine in a square cheesecake pan. It was perfect.
    Reply
  • SarahSte
    4 OCT, 2011
    I made these in an 8x8 pyrex baking pan, they turned out perfect. My family ate them so fast I'm going to double the recipe next time.
    Reply
  • katiemck
    25 SEP, 2011
    The pan size has to be wrong - it's way too big. I used a 9 inch round tart pan and it's still pretty thin. It's a very tasty shortbread. I love the saltiness. I don't mind the dryness - I thought that's how shortbreads are supposed to be. To me, it's not too dry. I think I'll definitely be making this again.
    Reply
  • LJAMia
    19 SEP, 2011
    This recipe has a mistake and also needs some adjusting. First, the size pan in the recipe is way too big. I used a 9x9 tart pan and it was still very thin. Also, the recipe itself is very dry. I like the concept but am going to try an different shortbread recipe next time - and use the concept of adding in the pretzel as described in this recipe.
    Reply

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