Try this Milano Shortbread recipe, or contribute your own.
Suggest a better descriptionSource: Ina Garten
Heat oven to 350. Cream butter and sugar by hand or with paddle attachment of mixer, mixing just until combined. With mixer on low, add vanilla and scrape down bowl.
Combine flour and salt and add slowly to butter mixture, mixing just until dough comes together.
Scoop out 1" pieces of dough, about 1 T, roll into ball and then into log. Place at least 2" apart on two sheet pans lined with parchment paper and bake 15 - 17 minutes, until cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on pans.
Place chocolate and butter in heatproof bowl and microwave 30 seconds. Stir vigorously and continue to microwave until melted. Drag half of the rounded top of each cookie through the chocolate and place chocolate side up on parchment paper. Sprinkle with pecans and set aside for at least 30 minutes.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 173 | ||
Calories from Fat: 87 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 17mg | 5 % | |
Sodium 39.9mg | 1 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 21.4g | ||
Protein 0.7g | 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: 173
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