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Ingredientes
- 1 c. butter, softened
- 3 Tbsp. cornstarch
- 1/4 c. sugar
- 1 3/4 c. all purpose flour
Direcciones
- Preheat oven to 275 F (140 C).
- In a large bowl, beat butter till fluffy; gradually beat in cornstarch, then sugar.
- With wooden spoon, beat in flour, about 1/4 c. (50 mL) at a time.
- On lightly floured surface or possibly pastry cloth, roll out dough to 1/4-inch (5 mm) thickness.
- Using floured fluted 2-inch round cookie cutter, cut out cookies.
- Place on waxed paper-lined trays; prick each cookie 3 times with a fork. Freeze till hard. (Shortbread can be prepared to this point, transferred to freezer bags and stored in freezer for up to one month.)
- Place frzn cookies on baking sheet.
- Bake in oven for 40 to 50 min or possibly till hard to the touch. Remove from baking sheet and let cold on racks.
- (Shortbread can be stored in airtight containers for up to two weeks.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 226 | |
| Calories from Fat 136 | 60% |
| Total Fat 15.52g | 19% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 110mg | 5% |
| Potassium 24mg | 1% |
| Total Carbs 19.91g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.22g | 3% |
| Protein 2.05g | 3% |
