Grandma's Shortbread
Nutritional Info
- Servings Per Recipe: 110
- Amount Per Serving
- Calories: 26.6
- Total Fat: 1.7 g
- Cholesterol: 4.5 mg
- Sodium: 33.1 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.1 g
- Protein: 0.3 g
View full nutritional breakdown of Grandma's Shortbread calories by ingredient
Introduction
A favorite in our family for many, many years courtesy of grandma.For those that have a gluten intollerance this recipe can be made with 100 rice flour and it still turns out well. A favorite in our family for many, many years courtesy of grandma.
For those that have a gluten intollerance this recipe can be made with 100 rice flour and it still turns out well.
Number of Servings: 110
Ingredients
-
1 cup salted butter, softened
1/2 cup icing sugar (powdered sugar)
2 1/4 cups all purpose flour
1/4 cup rice flour
1/2 tsp salt
1 tsp vanilla
Directions
Preheat oven to 350*F.
1) Cream together butter, icing sugar and vanilla and in bowl.
2) Add flours and salt to butter mixture. Stir well with a fork or wooden spoon until mixture is combined. Kneed mixture with your hands to form a sturdy dough - should be wet enough to stick together but dry enough that you would never be able to roll it out.
3) Roll dough into small balls (a little under 2 tsp of dough per ball), place about 2 inches apart on a non-stick cookie sheet and press gently with a fork about half way down. Top each with a little colored sugar or sprinkles.
4) Bake for 6-8 min - WATCH CLOSELY. These cookies should not brown on top and should be *very* lightly browned on the bottom. Remove immediately from cookie sheet and transfer to a cooling rack when done.
Serving Size: Makes about 110 small cookies
1) Cream together butter, icing sugar and vanilla and in bowl.
2) Add flours and salt to butter mixture. Stir well with a fork or wooden spoon until mixture is combined. Kneed mixture with your hands to form a sturdy dough - should be wet enough to stick together but dry enough that you would never be able to roll it out.
3) Roll dough into small balls (a little under 2 tsp of dough per ball), place about 2 inches apart on a non-stick cookie sheet and press gently with a fork about half way down. Top each with a little colored sugar or sprinkles.
4) Bake for 6-8 min - WATCH CLOSELY. These cookies should not brown on top and should be *very* lightly browned on the bottom. Remove immediately from cookie sheet and transfer to a cooling rack when done.
Serving Size: Makes about 110 small cookies