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Shortbread

Shortbread

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

Cooking Light MAY 2008

  • Yield: 16 servings (serving size: 1 wedge)

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.

Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 44%
  • Fat: 3.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 9.2g
  • Fiber: 0.2g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 1mg
  • Calcium: 4mg
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Shortbread recipe

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