Recipe Of The Day: Classic Shortbread - BigOven.com

[RD Cook]

Classic Shortbread - You are not allowed to view links. Register or Login

 <h3><A href="http://www.bigoven.com/160178-Classic-Shortbread-recipe.html" target="_blank">Classic Shortbread recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/160178-Classic-Shortbread-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Classic Shortbread" src="http://www.bigoven.com/pics/171205111443.jpg" width="140" /></a>
8 Servings
Wheat
English<BR/>Kid Friendly   Christmas   Bake   Simple - Easy   Desserts   Cookies   English   Wheat  

1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">Butter</a> - at room temp.
1/3 cup <a href="http://www.bigoven.com/whatis.aspx?id=Powdered%20sugar" class="deflink">Powdered sugar</a>
1/4 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Vanilla" class="deflink">Vanilla</a> extract
1 cup <a href="http://www.bigoven.com/whatis.aspx?id=Flour" class="deflink">Flour</a> - unsifted

Pre-heat oven to 325

In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour  cup at a time, pulsing to mix. Process to a moderately firm dough.

Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles.

Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it.

Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to coll completely before storing away.

This recipe multiplies nicely by 2 or 3 if you need a larger batch.

Each (1.5 oz) piece contains:
Cals: 178, FatCals: 105, TotFat: 12g
SatFat: 7g, PolyFat: 0g, MonoFat: 3g
Chol: 31mg, Na: 118mg, K: 21mg
TotCarbs: 17g, Fiber: 0g, Sugars: 5g
NetCarbs: 17g, Protein 2g
<p>Rate this recipe for You are not allowed to view links. Register or Login, or create your own favorites list at You are not allowed to view links. Register or Login, with over 160,000 recipes.  Free iPhone recipe site now available; visit You are not allowed to view links. Register or Login for details.</p>