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Shortbread Cookies Recipe
|Sweet butter||1⁄2 Pound (At Room Temperature)|
|Sifted confectioners' sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs), sifted, then measured|
|Baking powder||1⁄2 Teaspoon|
|Walnuts/Almonds||1⁄2 Cup (8 tbs), finely chopped|
|Confectioners sugar||2 Tablespoon (Additional)|
Serving size: Complete recipe
Calories 3587 Calories from Fat 1952
% Daily Value*
Total Fat 224 g344.2%
Saturated Fat 121.5 g607.4%
Trans Fat 0 g
Cholesterol 672.8 mg
Sodium 327.2 mg13.6%
Total Carbohydrates 347 g115.7%
Dietary Fiber 17 g67.9%
Sugars 89.7 g
Protein 47 g94.7%
Vitamin A 117.9% Vitamin C 19.8%
Calcium 39.6% Iron 99.6%
*Based on a 2000 Calorie diet
Sift sugar into butter; cream.
Add egg yolk, vanilla, and brandy.
Sift flour and baking powder together.
Add nuts, then flour mixture to creamed mixture; stir to form soft dough.
Knead lightly; chill several hours.
Form dough into balls; use rounded teaspoon of dough for each cookie.
Place on ungreased cookie sheet 2 inches apart; place whole clove in each cookie.
Bake at 350Â°F 15 to 20 minutes or until light brown.
Roll cookies in powdered sugar while still hot.
Cool; store in airtight container.
Be careful handling these cookies; they are very delicate.