Butterscotch Shortbread
Yield
72 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
|
|
| ½ | cup |
brown sugar, dark
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
or pecans, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
|
|
| 118 | ml |
brown sugar, dark
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
walnuts
or pecans, finely chopped |
|
Directions
Sift the flour, salt, and baking powder together and set aside.
Cream the butter until soft and gradually add the sugar.
Add the flour mixture a little at a time and mix well.
Refrigerate for one hour.
Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately ¼ inch thickness.
(The dough gets soft quickly.)
Sprinkle the dough with the nuts and gently press them in with the rolling pin.
Cut into 1½ inch squares.
Prick with a fork and place the squares on an ungreased cookie sheet.
Repeat with the rest of the dough.
Bake until golden brown, approximately 15 minutes in a preheated 350℉ (180℃) F oven.
