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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 36 - Change
Nutritional Facts
Servings Per Recipe: 36

Amount Per Serving
Calories 104
% Daily Value**
Total Fat 7g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 14mg
Sodium 18mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 3g
Protein 2g
Vitamin A  3%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.

Bainbridge Butterscotch Shortbread

Date Added: June 11, 2009


1/4 Teaspoon Salt to taste
1 Cup Unsalted Butter
1/2 Teaspoon Baking Powder
2 Cups Flour
1/2 Cup Dark Brown Sugar
1 Cup Walnut or pecans Finely chopped
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1. Sift the flour, salt, and baking powder together and set aside.

2. Cream the butter until soft and gradually add the sugar.

3. Add the flour mixture a little at a time and mix well.

4. Refrigerate for one hour. Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately 1/4" thickness.

5. (The dough gets soft quickly). Sprinkle the dough with the nuts and gently press them in with the rolling pin.

6. Cut into 1-1/2" squares. Pix uses a paper pattern as she is hopeless at estimating things like this, unlike Faith.

7. Prick with a fork and place the squares on an ungreased cookie sheet.

8. Repeat with the rest of the dough. Bake until golden brown, approximately 15 minutes in a preheated 350 F oven.

9. Makes 6 dozen squares. This is a devastatingly rich, crumbly cookie.

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Dietary Notes:
This recipe is low-sodium with 17.86mg per serving and low-cholesterol with 13.56mg per serving

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