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|Butter||2 Cup (32 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Semolina||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6547 Calories from Fat 3264
% Daily Value*
Total Fat 372 g571.8%
Saturated Fat 232.2 g1160.9%
Trans Fat 0 g
Cholesterol 967.6 mg
Sodium 61.2 mg2.5%
Total Carbohydrates 735 g244.9%
Dietary Fiber 20 g80%
Sugars 231.7 g
Protein 77 g153.3%
Vitamin A 224.9% Vitamin C
Calcium 21.3% Iron 140.9%
*Based on a 2000 Calorie diet
In a large mixing bowl, cream butter and sugar.
Add half of the flour; stir to blend.
Stir in remaining flour, 1 cup at a time.
Add semolina; beat until dough holds together.
Turn out onto a lightly floured surface; knead for 2 minutes.
Divide dough into 4 parts.
Pat each part into an 8-inch pie pan, pressing dough to even the surface.
Prick the entire surface with a fork.
Bake on the center shelf for 1 1/4 hours or until just beginning to turn golden brown.
Cut into wedges while still warm.
Sprinkle with powdered sugar.
Store shortbread in airtight containers.