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–+ servings

Shortbread

By Ginny's Recipe Collection
Light and Buttery!
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Cup Measures Metric
  • 1/2 cup butter salted or unsalted + 1/8 tsp salt
  • 1/2 cup confectioner's sugar
  • 1 cup all purpose flour
  • 1 tsp pure vanilla essence
  • 1/4 tsp almond extract or other flavoring optional

Instructions

  • Preheat the oven to 325F and make sure the convection feature is enabled.
  • Brush an 8 inch cake pan or mold with melted butter.
  • In a medium bowl, mix the butter, sugar and vanilla.
  • Add the flour and mix until it comes together to form a soft dough.
  • Remove the dough and press into the greased cake pan or mold.
  • Smoothen the surface using your fingers or a smoother if you have one.
  • Bake at 325F until the surface is a lighter golden and the edges a slightly deeper golden brown. About 30 minutes or so.
  • Remove from oven and allow the shortbread to cool completely. It should pull away slightly from the edges. If needed, nudge the shortbread away from the edge using a knife. If using a regular pan, place a board on top of the pan. Holding the pan and board together tightly, flip over. You should feel the weight shift. If not, give it a firm pat.
  • Use a sharp knife cut the shortbread into 8 wedges.
  • Serve immediately or store the shortbread in an airtight container.
Nutrition Facts
Shortbread
Amount Per Serving
Calories 190 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 102mg4%
Potassium 21mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 355IU7%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information Disclaimer

Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.

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