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Ingredientes
- 1 c. unsalted butter - (2 sticks) room temperature
- 1 c. golden sugar - (packed)
- 2 c. all-purpose flour
- 1/4 tsp salt
- 1 Tbsp. sugar
- 1 tsp grnd cinnamon
Direcciones
- Preheat oven to 325 degrees. Lightly butter 9-inch-diameter springform pan.
- Using electric mixer, beat 1 c. butter in large bowl till light and fluffy. Add in brown sugar and beat well. Using rubber spatula, mix flour and salt (don't overmix). Press dough into prepared pan. Combine 1 Tbsp. sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using ruler as guide and cutting through dough. Pierce each wedge several times with toothpick.
- Bake till shortbread is brown, hard at edges and slightly soft in center, about 1 hour. Cold shortbread completely in pan on rack. Remove pan sides. Recut cookies into wedges. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- This recipe yields 12 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 137 | 48% |
| Total Fat 15.55g | 19% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 56mg | 2% |
| Potassium 52mg | 1% |
| Total Carbs 35.12g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 18.91g | 13% |
| Protein 2.34g | 4% |
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