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

Kathy Farrell-Kingsley
Recipe by Cooking Light May 2008


Recipe Summary test

16 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

74 calories; calories from fat 44%; fat 3.6g; saturated fat 2.3g; mono fat 0.9g; poly fat 0.2g; protein 0.9g; carbohydrates 9.2g; fiber 0.2g; cholesterol 9mg; iron 0.4mg; sodium 1mg; calcium 4mg.