Try this Melt-In-Your-Mouth Shortbread recipe, or contribute your own.
Suggest a better descriptionFrom: nazhuret@copper.ucs.indiana.edu (Tery Monteve) Date: 14 Nov 1994 06:13:17 -0500 This recipe comes from http://www-sc.ucssc.indiana.edu/cgi-bin/recipes/ From The Food Allergy Cookbook Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1" balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 (F) [150 (C)] for 20-25 minutes or until edges are lightly browned. Variations: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 16 | ||
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Calories: 110 | ||
Calories from Fat: 79 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 61.5mg | 2 % | |
Potassium 7.9mg | 0 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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