Instructions: Cream butter and sugar until thick and pale. Add egg and beat well. Add sifted flour. Roll out 1/4" thick. Divide mixture into two tins. Sprinkle with sugar. Bake at 350 F for 25 minutes.

Filling: Combine butter, icing sugar, passionfruit and vanilla to taste. Spread over one half of shortbread and top with the other half.

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