Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
618
Calories
13g
Protein
13g
Fat
108g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla
- 2 tablespoons white cornmeal
- 1 3/4 cups all-purpose flour
- =
Directions
1
Place rack in center of oven.
2
Preheat oven to 330 degrees F.
3
Cream butter with sugars until light and fluffy.
4
Add salt, vanilla and cornmeal and beat until combined well.
5
Add flour, ¼ cup at a time, beating until just combined.
6
Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
7
With fork tines, score each round into 6 wedges and prick edges decoratively.
8
Bake for 20-30 minutes, or until shortbread is just firm.
9
Cut halfway through each round along prick marks and transfer to racks to cool.
Recipe sourced from
fandom