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|Butter||1 Cup (16 tbs), softened|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3127 Calories from Fat 1624
% Daily Value*
Total Fat 185 g284.5%
Saturated Fat 116 g579.8%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 514.5 mg21.4%
Total Carbohydrates 341 g113.7%
Dietary Fiber 6.8 g27%
Sugars 147.1 g
Protein 28 g55.5%
Vitamin A 112.5% Vitamin C
Calcium 9.2% Iron 64.7%
*Based on a 2000 Calorie diet
Beat the butter with the confectioners' sugar until light and creamy.
Add the vanilla and beat well.
Sift together the flour and salt and fold into the butter mixture.
Put the dough on an unbuttered baking sheet and pat into a circle 3/8 inch thick.
Score into 8 or 10 wedges with a sharp knife.
Mark the edge decoratively with a fork.
Bake for 25 minutes until the shortbread is pale brown around the edges.
Remove the shortbread to a rack and let cool for 10 minutes.
Sprinkle the sugar on top and cut the shortbread into wedges.