Shortbread

This shortbread is rolled and cut into wedges before it's baked.

Yield:

16 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kathy Farrell-Kingsley,

May 2008