Shortbread Recipe - Cooking Index
Shortbread Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter - plus |
| 1 tablespoon | 15ml | Butter - softened |
| 1 cup | 198g / 7oz | Powdered sugar |
| 1/2 cup | 31g / 1.1oz | Cornstarch |
| 1 cup | 62g / 2.2oz | Flour |
| 1 | Salt |
Heat the oven to 300 degrees.
Cream the butter and sugar in the bowl of an electric mixer. Sift together the sugar, cornstarch, flour and salt. Add the dry ingredients a little at a time and blend to get a soft but manageable dough.
Roll the dough out on a lightly floured surface to 1/3 inch thick. If the dough is too dry to roll out easily, add a tablespoon of water to the dough. Using a 3- by 1-inch cutter or other shapes, cut the dough, then transfer the shapes to a baking sheet, placing them about 2 inches apart. Prick the tops with a fork.
Bake the shortbreads until just firm and very pale golden, about 30 minutes. Remove from the oven, let cool a minute, then gently remove from the baking sheet.
This recipe yields about 20 shortbreads.
Each shortbread: 104 calories; 68 mg sodium; 14 mg cholesterol; 5 grams fat; 3 grams saturated fat; 14 grams carbohydrates; 1 gram protein; 0.20 gram fiber.
Source:
The Los Angeles Times, 12-16-2001
Average rating:
10 (1 votes)
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