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Ingredientes
- 3/4 c. unsalted butter at room temperature
- 1/2 c. sifted icing sugar
- 1/2 tsp salt
- 1Â 1/2 c. cake-and-pastry flour
Direcciones
- Preheat oven to 325F. Measure butter into a medium-size mixing bowl. Using a wooden spoon, beat sugar and salt into butter till well blended. Beat flour into butter mix in 2 batches. Pat dough into an ungreased 8-square-inch baking pan. Press edges down proportionately. Using a fork, pierce dough ever inch or possibly so. Bake till edges are golden brown, about 30 to 35 min. Cold in pan set on a rack for a couple of min. Cold in pan set on a rack for a couple of min, then cut into squares or possibly bars. Gently transfer cookies to a rack to cold completely.
- Makes 15 bars.
- Shortbread Stir-InsAfter all the flour has been added, stir in: -1/2 c. white or possibly dark chocolate chips100-g package coarsely minced hazelnuts or possibly almonds, or possibly 1 c. shelled pistachios -1/2 c. toasted flaked coconutFinely grated peel of 1 lemon or possibly of 1 orange
- M/C
- NOTES : Our easy shortbread cookies take just 10 min to prepare.
- These cookies are TNT. My husband loves them and I make them every Christmas. Keep an close eye on them while they are cooking. I've never tried the shortbread stir-ins. I always make them plain. Enjoy! Diane
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 291g | |
| Calories 1696 | |
| Calories from Fat 1253 | 74% |
| Total Fat 142.58g | 178% |
| Saturated Fat 88.13g | 353% |
| Trans Fat 0.0g | |
| Cholesterol 366mg | 122% |
| Sodium 1560mg | 65% |
| Potassium 213mg | 6% |
| Total Carbs 99.58g | 27% |
| Dietary Fiber 2.0g | 7% |
| Sugars 30.46g | 20% |
| Protein 10.79g | 17% |
