You suggested using this for shortbread, but all the shortbread recipes I've seen (including the one you linked to in the article, which is my standby recipe) have used confectioners' sugar. Are you suggesting substituting toasted sugar for the confectioners? Or are you suggesting using the toasted sugar as a topping?

BTW thanks for the advice on doing a smaller batch, I had the same question as I wanted to try it in my toaster oven (but very carefully since I know that can get higher than indicated).

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