Step 1
Preheat the oven to 350.
Crush the shortbread cookies in a food processor, blender, or in a zip-top plastic bag and a rolling pin.
Step 2
Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan. I used this glass 8 x 8 Pyrex dish. Add the melted butter and stir to combine.
There is no need to grease the pan first, there’s plenty of butter to keep the crust from sticking to the pan.
Step 3
Pat the mixture firmly into the pan. Use a spatula, your hand, or the bottom of a glass to press it into the pan.

Step 4
Bake the crust for 20 minutes to a light golden brown.
Cool the cookie base in the refrigerator for at least 20 minutes or until it is firm. (Do not place a warm or hot Pyrex dish in the freezer).

Step 5
Heavenly No- Singe Banana Split Cheesecake
Zucchini Boats Stuffed with Shrimp and Cheese
Pineapple cream cheese pound cake
6 tips to neutralize bad smells in the fridge after returning from vacation!
Savoring Simplicity: Sweet Potato and Egg Delight
MEXICAN CHICKEN SPAGHETTI
How to Make Smothered Green Beans
Methods to Determine if an Egg is Fresh or Spoiled
There is an unexpected detail on Lilibet Diana’s birth certificate








