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|Butter||2 Cup (32 tbs), softened (4 Sticks)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Walnut filling||1⁄2 Cup (8 tbs) (Or As Required)|
|Cream cheese||8 Ounce, softened|
|Vanilla/Orange / lemon extract||1 Teaspoon|
|Confectioner's sugar||1 Pound (1 Package)|
Serving size: Complete recipe
Calories 8260 Calories from Fat 4631
% Daily Value*
Total Fat 526 g808.5%
Saturated Fat 281.7 g1408.3%
Trans Fat 0 g
Cholesterol 1217.1 mg
Sodium 789.6 mg32.9%
Total Carbohydrates 836 g278.5%
Dietary Fiber 20.1 g80.5%
Sugars 547.2 g
Protein 64 g128.9%
Vitamin A 282.3% Vitamin C
Calcium 45.5% Iron 95.3%
*Based on a 2000 Calorie diet
Stir in a mixture of the flour and cornstarch.
Pat gently into an ungreased 11x17 inch shallow baking pan.
Bake at 325 degrees for 15 minutes.
Cool for at least 20 minutes while preparing walnut filling.
Spread the walnut filling evenly over the shortbread.
Bake at 350 degrees for 25 minutes.
Let stand until completely cool.
Combine the remaining 1 cup butter and remaining ingredients in a bowl and mix well.
Beat until creamy.
Frost the cooled shortbread.
Let stand for a while until frosting sets.
Cut into pieces.
Place cut cookies between layers of waxed paper and store in containers or in the freezer.