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Christmas Shortbread
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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 188
% Daily Value**
Total Fat 12g
18%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 31mg
10%
Sodium 101mg
4%
Total Carbohydrate 19g
6%
Dietary Fiber 0g
2%
Sugars 6g
Protein 2g
Vitamin A  7%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Christmas Shortbread

Date Added: January 04, 2014

Ingredients:

2 Pinches Salt 1 t.
1/2 Cup Sugar (for decoration)
1 Cup Butter or margarine Softened
1 Teaspoon Extract Of Vanilla or almond extract
2 Cups Flour unbleached white
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Directions:

1. Preheat oven to 350.

2. Cream butter, sugar, and vanilla until light and fluffy.

3. Mix flour and salt, then beat into butter mixture until thoroughly blended, to make a soft dough.

4. To make bars: on work surface dusted with flour, pat dough into rectangle 1/2" thick, 2" wide, and about 17" long.

5. Use knife or fluted pastry cutter to cut into 1" bars.

6. Use spatula to transfer bars to ungreased cookie sheet, leaving 1" between bars.

7. Prick each bar with fork several times. Bake for 20-25 minutes, until lightly colored.

8. Do not overbake; the bars should not brown. Let cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

9. To make wedges: Dust your hands and ungreased cookie sheet with flour.

10. Pat dough into ball. Pat ball into flat disk about 1/2" thick and 7" in diameter on cookie sheet.

11. With edge of plastic ruler dusted with flour, mark disk in 8 wedges, cutting about halfway through dough, and prick dough all over and crimp edges with fork.

12. Bake for 30 minutes, then take cookie sheet out and cut through shortbread on marked lines.

13. Return shortbread to oven for five more minutes.

14. Let wedges cool on cookie sheet for one minute, then carefully transfer to wire racks to finish cooling.

15. Nut Shortbread: add 1/4 c finely chopped toasted pecans, almonds, walnuts, or hazelnuts to flour mixture.

16. Chocolate Chip Shortbread: add 1/4 c miniature semisweet chocolate chips to flour mixture.

17. Orange-Chocolate Chip Shortbread: add 1 t grated orange rind and 1/4 c miniature semisweet chocolate chips to flour mixture.

18. Lemon Shortbread: add 1 t grated lemon rind to flour mixture.

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Dietary Notes:
This recipe is very low-sodium with 101.44mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
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