Ingredients

CRUST
1 cup all-purpose flour
1/2 cup Butter, softened
1/3 cup powdered sugar

TOPPING
2 tablespoons light corn syrup
1 tablespoons water
1 teaspoon vanilla
6 tablespoons Butter, softened
3/4 cup sugar
1/4 teaspoon salt
1 large Egg
1 cup plus 2 tablespoons all-purpose flour

Powdered sugar

Directions

Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil. Spray foil lightly with no-stick cooking spray. Set aside.

Combine all crust ingredients in bowl; beat at medium speed just until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared pan. Bake 15 minutes. Remove from oven; cool 10 minutes.

Combine corn syrup, water and vanilla in bowl; mix well. Set aside.

Place 6 tablespoons butter, sugar and salt into another bowl; beat at medium speed until well mixed. Add egg; beat until well mixed. Add half of flour alternately with corn syrup mixture, beating well after each addition. Spread topping evenly over shortbread crust. Bake 25-30 minutes or until golden brown. Cool completely.

Remove from pan; sprinkle with powdered sugar.