Meltaway Shortbread
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
coconut
flake |
*
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
coconut
flake |
*
|
| 45 | ml |
sugar
|
|
Directions
Cream all together well.
Roll into 2 rolls wrapped in wax paper.
Refrigerate 2 hours or overnight.
Slice ¼ inch thick and bake on ungreased sheet at 350~ for 12 to 15 minutes or until very light brown.
Dip in powdered sugar.
