Preheat oven to 300°F. Place the contents of the jar in a medium-sized bowl. Add the butter, and mix thoroughly with a wooden spoon or an electric mixer set at low speed to form a thick batter. Spread the batter evenly in an ungreased 8-x-8-inch baking pan, and bake for 55 to 60 minutes, or until light brown in color. Cool the shortbread completely in the pan before cutting into 2-inch squares. Serve immediately, or store in an airtight container for up to 10 days.
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