Peters Shortbread Cookies
Nutritional Info
- Servings Per Recipe: 80
- Amount Per Serving
- Calories: 75.3
- Total Fat: 4.6 g
- Cholesterol: 12.4 mg
- Sodium: 15.5 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
View full nutritional breakdown of Peters Shortbread Cookies calories by ingredient
Introduction
A very kindly older gentleman gave this recipe to me. He used to make them for his wife when she was still alive. This was his recipe, not from any cookbook and they are delicious! I'm proud to carry the recipe forward for him. A very kindly older gentleman gave this recipe to me. He used to make them for his wife when she was still alive. This was his recipe, not from any cookbook and they are delicious! I'm proud to carry the recipe forward for him.Number of Servings: 80
Ingredients
-
1lb butter (has to be butter)
1 cup fruit sugar (otherwise called fructose and can be found in baking stores or health food stores) (+some for rolling after baked)(has to be fruit sugar....no substitutes....)
1/2 tsp or less salt
1/2 cup Corn starch
3 1/2 cup flour (+1 cup flour)
Directions
Preheat oven to 325F.
Make butter very soft. It is easier to mix this way. A little tip is to cut butter in small pieces and place in a bowl that is sitting in hot water in the sink. This will melt it so watch that it does not separate. Mix so it does not separate.
Mix butter, salt and fruit sugar. Blend thoroughly. Add cornstarch. Add flour gradually. you may have to knead by hand.
Take one additional cup of flour and add small portions as you mix until dough begins to crack. you may not use all of this last cup.
Roll out 3/8" to 1/2" thick, in squares or cookie cutter.
Cook at 325F for approximately 20 minutes.
Watch closely as they are easy to over cook.
Take out when they have a golden tint.
Roll in fruit sugar when cool enough to handle.
Store in fridge or freezer for best taste.
Makes about 6.5 dozen or 80 cookies.
Serving size is calculated to be 1 cookie.
Number of Servings: 80
Recipe submitted by SparkPeople user JCHLLM.
Make butter very soft. It is easier to mix this way. A little tip is to cut butter in small pieces and place in a bowl that is sitting in hot water in the sink. This will melt it so watch that it does not separate. Mix so it does not separate.
Mix butter, salt and fruit sugar. Blend thoroughly. Add cornstarch. Add flour gradually. you may have to knead by hand.
Take one additional cup of flour and add small portions as you mix until dough begins to crack. you may not use all of this last cup.
Roll out 3/8" to 1/2" thick, in squares or cookie cutter.
Cook at 325F for approximately 20 minutes.
Watch closely as they are easy to over cook.
Take out when they have a golden tint.
Roll in fruit sugar when cool enough to handle.
Store in fridge or freezer for best taste.
Makes about 6.5 dozen or 80 cookies.
Serving size is calculated to be 1 cookie.
Number of Servings: 80
Recipe submitted by SparkPeople user JCHLLM.
