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Shortbread Discs Recipe
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Soft butter||1 1⁄2 Cup (24 tbs)|
|Sifted confectioner’s sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract/Rose water||1 Teaspoon|
Serving size: Complete recipe
Calories 4123 Calories from Fat 2432
% Daily Value*
Total Fat 277 g425.8%
Saturated Fat 175 g875%
Trans Fat 0 g
Cholesterol 732.2 mg244.1%
Sodium 1207.7 mg50.3%
Total Carbohydrates 409 g136.2%
Dietary Fiber 1.7 g6.8%
Sugars 349 g
Protein 9 g18.7%
Vitamin A 170.2% Vitamin C
Calcium 9.2% Iron 16.5%
*Based on a 2000 Calorie diet
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, and vanilla until light and fluffy.
Add flour mixture; mix well, with hands, to make a soft dough.
Refrigerate 30 minutes.
Turn out dough onto lightly floured surface.
Divide in half.
With hands, shape each into a roll 8 inches long.
Wrap each in waxed paper or foil; refrigerate until firm—several hours, or overnight—before baking.
(Rolls may be stored in refrigerator a week or 10 days; bake fresh as needed.) Preheat oven to 375F.
With sharp knife, cut as many 1/8-inch slices as desired for one baking.
Rewrap roll; refrigerate.
Place slices, 1 inch apart, on ungreased cookie sheets; bake 8 to 10 minutes, or until lightly browned.
Let stand 1 minute.
Remove to wire rack; cool.
Makes about 8-1/2 dozen.