Preheat oven to 375 degrees. Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt. Stir in chips.
Divide dough in half. Press each half into ungreased 8-inch round cake pan. Bake 12 minutes or until golden brown. Score shortbread with sharp knife, taking care not to cut completely through shortbread. Make 8 wedges per pan.
Let pans stand on wire racks 10 minutes. Invert shortbread onto wire racks; cool completely. Break into wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 71 (63%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 1785.9mg||62 %|
|Potassium 36.3mg||1 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.8g|
|Protein 1.2g||2 %|
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: 113
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!