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Avis's Shortbread Cookies Recipe
|All purpose flour||5 1⁄2 Cup (88 tbs) (White Lily)|
|Baking soda||1 Teaspoon|
|Unsalted butter||2 Cup (32 tbs), at room temperature|
|Granulated sugar||2 Cup (32 tbs)|
|Eggs||2 Large, at room temperature|
|Vanilla extract||2 Teaspoon|
|Non-stick cooking spray||1|
|Confectioners sugar||1⁄2 Cup (8 tbs) (For Sprinkling Over The Cookies)|
Serving size: Complete recipe
Calories 7705 Calories from Fat 3368
% Daily Value*
Total Fat 383 g589.6%
Saturated Fat 235.5 g1177.7%
Trans Fat 0 g
Cholesterol 1390.6 mg
Sodium 3511.3 mg146.3%
Total Carbohydrates 987 g329.1%
Dietary Fiber 18.6 g74.3%
Sugars 461.8 g
Protein 87 g174.9%
Vitamin A 234.7% Vitamin C
Calcium 27% Iron 188.3%
*Based on a 2000 Calorie diet
In the bowl of an electric mixer, cream the butter and granulated sugar on medium speed for 8 minutes, until light and fluffy.
Add the eggs, one at a time, and continue beating.
Add the vanilla, then add the flour mixture and beat until the mixture just holds together.
Chill the dough for at least 1 hour before baking.
Preheat the oven to 325°F.
Coat a cookie sheet with nonstick cooking spray.
Use an ice cream scooper to scoop the dough out onto the pan.
Bake for 12 to 15 minutes, or until the edges begin to brown.
Remove the shortbreads from the pan, place on a plate, and sprinkle confectioners' sugar over the warm cookies.