Some recipes for Fleischmann's shortbread include basic shortbread, caramel pecan shortbread bars and chocolate-glazed shortbread. The caramel pecan and chocolate-glazed shortbread recipes use the basic shortbread recipe as a base.
The basic shortbread recipe uses 2 cups of all purpose flour, 1/2 cup of granulated sugar and 1 cup of softened Fleischmann's stick. Two sticks of Fleischmann's make one cup. If unsalted Fleschmann's sticks are used, 1/4 teaspoon of salt should be included. For a sweeter shortbread, 1 cup of confectioner's sugar can be used instead of granulated sugar, and 1/4 teaspoon of almond extract can be added.
Mix the ingredients other than flour together until smooth. Then gradually add the flour, and mix thoroughly. The dough can then be rolled out and cut into strips or rolled into balls to be flattened on a greased cooking sheet. Cooking time runs between 15 minutes at 350 degrees Fahrenheit to 30 minutes at 325 degrees Fahrenheit, depending on the thickness of the shortbread and which type of sugar is used.
The caramel pecan shortbread bars use unsalted Fleischmann's, salt and granulated sugar. The baked shortbread pieces are covered with layers of melted caramel and chocolate and are then sprinkled with pecan halves.
The chocolate-glazed shortbread recipe uses Fleischmann's original, almond extract and confectioner's sugar. The shortbread is cooked in strips, which are then dipped in melted semisweet baking chocolate, along with nuts or sprinkles.