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Shortbread

Yield 16 servings (serving size: 1 wedge)
This shortbread is rolled and cut into wedges before it's baked.

Ingredients

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/4 cup sugar
  • Dash of salt
  • 5 tablespoons butter, softened
  • 2 tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • Cooking spray

Nutrition Information

  • calories 74
  • caloriesfromfat 44 %
  • fat 3.6 g
  • satfat 2.3 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 9.2 g
  • fiber 0.2 g
  • cholesterol 9 mg
  • iron 0.4 mg
  • sodium 1 mg
  • calcium 4 mg

How to Make It

  1. Lightly spoon the flour into a measuring cup, and level with a knife. Combine flour, sugar, and salt in a bowl, stirring with a whisk.

  2. Place butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add flour mixture, beating at low speed. Add milk and vanilla; beat until blended. Pat the dough into a 4-inch circle; wrap in plastic wrap, and chill 30 minutes.

  3. Preheat oven to 350°.

  4. Unwrap and place dough on plastic wrap. Cover dough with an additional sheet of plastic wrap. Roll dough, still covered, into an 8-inch circle. Place dough on a baking sheet coated with cooking spray. Cut dough into 16 wedges, cutting into, but not through, dough. Pierce dough several times with a fork. Bake at 350° for 20 minutes or until lightly browned. Cool on pan 5 minutes. Cut into wedges. Cool completely on a wire rack.