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Teatime Shortbread

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Submitted by jesy1

YIELD

2 dozen

PREP

20 min

COOK

12 min

READY

40 min

Ingredients

¾ 177
CUP ML BUTTER
unsalted, room temperature
½ 118
CUP ML SUGAR
1 ¾ 414
1 1
PINCH PINCH SALT *

Directions

Preheat oven to 325℉ (160℃).

Using electric mixer, beat butter and sugar in bowl until well combined.

Sift flour and salt into butter mixture.

Using fingertips rub mixture until moist clumps form.

Gently knead until soft dough forms.

Divide dough in half.

Press out 1 dough piece to 9. 5 inches round, about ¼ inch; thick.

Roll lightly with rolling pin to smooth top.

Using 3 inch diameter cookie cutter, cut out in 8 cookies.

Reserve scraps.

Repat pressing, rolling and cutting with remaining dough piece.

Gather dough scraps together.

Press out dough scraps to form round and cut out additional cookies.

Arrange cookies on 2 large baking sheets.

Pierce each cookie several times with fork.

Bake until pale golden, about 12 minutes.

Cool slightly.

Transfer cookies to racks; cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 600 53% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 246mg 10%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 0%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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