"Our winner, Patricia Ralston who is originally from Glasgow, Scotland, fits the bill with her mothers recipe. Its crisp, crumbly and buttery. Patricia recommends a food processor for a lighter product. (she weighs the ingredients). Make traditional rounds or slice dough into cookies and bake about 18 minutes. Never grease the baking sheets." In a food processor or by hand, cream butter and sugar together until light and fluffy. Sieve cornstarch and flour together and gradually beat into creamed mixture. Knead until smooth. press into 12 X 8 square pan. Smooth top and mark into "fingers". prick with fork. Bake at 325F for 50 minutes. If shortbread starts to brown, turn down to 300F. Recut fingers and dredge with fruit sugar while still warm. Cool in pan. SOURCE: winner of Shortbread contest held at The Cookbook Store, Toronto, Ontario, Canada. published in Foodworks, their newsletter. posted by Anne MacLellan
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|Serving Size: 1 Serving (683g)|
|Recipe Makes: 1|
|Calories from Fat: 1692 (51%)|
|Amt Per Serving||% DV|
|Total Fat 188g||251 %|
|Saturated Fat 117.2g||586 %|
|Monounsaturated Fat 48.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 488mg||150 %|
|Sodium 1321.1mg||46 %|
|Potassium 475.8mg||13 %|
|Total Carbohydrate 357.7g||105 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 346.5g|
|Protein 42.6g||61 %|
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Calories per serving: 3298
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