1. Preheat oven to 325 degrees.
2. In a large bowl, combine cake and all-purpose flours, sugar, and salt. Knead butter into flour mixture until well-blended and dough holds together
In food processor with knife blade attached, pulse cake and all-purpose flours, sugar and salt to blend. Add butter and pulse until mixture resembles coarse crumbs.
3. Divide dough in half.
4. By hand, pat each dough half evenly into the bottom of an ungreased 8-inch round cake pan. With fork, prick dough all over to make an attractive pattern. Bake 40 minutes or until golden. Transfer pans to wire racks; immediately run thin knife around edge of pans to loosen shortbread, and cut each round into 16 wedges. Cool completely in pans on wire racks.
5. When cool, carefully remove wedges from pans. Makes 32 wedges.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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