MINCEMEAT SHORTBREAD BARS
2 cups flour
2 tablespoons semolina
¼ teaspoon salt
1 cup marijuana butter, room temperature*
1/3 cup light-brown sugar
1 teaspoon vanilla extract
14 ounces homemade or store-bought mincemeat
Move oven rack to center of the oven and preheat to 375 degrees. Grease a 9-inch-by-9-inch baking pan with butter or cooking spray and set aside. In a separate bowl, whisk together the flour, semolina and salt, and set aside. In the bowl of an electric mixer, cream the butter until smooth, about one minute. Add the sugar and beat about 2 minutes. Beat in the vanilla extract. Gently stir in the flour mixture until just combined.
Evenly press two-thirds of the mixture into the bottom of the prepared pan. Evenly spread the mincemeat over the shortbread base, leaving a quarter-inch border on the sides. Crumble the remaining dough with your fingers over the top of the mincemeat, then lightly press the dough into the mincemeat.
Bake about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.
