Preheat the oven to 325F. Lightly grease an 8 inch fluted pan with removable base. Beat the butter until creamy. Blend the dry ingredients into the butter. Press the mixture into the pan, smoothing out any cracks. Lightly mark the dough with a knife into 8 wedges and prick with a fork at 1/2 inch intervals. Bake for 25 to 30 minutes, or until a very pale gold. Turn the oven down to 300F if shortbread is browning too quickly. Cool 5 minutes, then remove to a wire rack. Cut through the marked wedges while shortbread is slightly warm. Serves 8 Typed in MMFormat by firstname.lastname@example.org Source: Holiday MixN Match Meals. Oct. 4/99 Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 42.5mg||1 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.7g|
|Protein 3.9g||6 %|
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Calories per serving: 137
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