basic shortbread
Source: Ina Garten
1. In the bowl of an electric mixer with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla.
2. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
3. Dump onto a surface dusted with flour and shape into a flat disk. [I tried to form it into a rectangle of close to 1/2" thickness.] Wrap in plastic and chill for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Roll the dough 1/2-inch thick and cut into 3" x 1" rectangles. Place on an ungreased cookie sheet and sprinkle with sugar.
6. Bake for 20 to 25 minutes, until the edges begin to turn brown. [Check after ~18 minutes; baking for 20 minutes left them slightly overbaked in my first try at this recipe.] Cool to room temperature.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 102 | ||
Calories from Fat: 102 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 2407.1mg | 83 % | |
Potassium 4.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
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: 102
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