Shortbread Cookies IV

Shortbread Cookies IV

29
MARBALET 46

"These cookies use rice flour for a different twist on the traditional shortbread cookie."

Ingredients

servings 262 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
  3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.
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Reviews

29
  1. 33 Ratings

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Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar (cos I doubled it)instead of all white sugar to reduce the sweetness & get a more buttery flavor. F...

I'm from Switzerland. My family enjoy this recipe - very easy to do - we eat them with black chocolate and milk at tea time. I add natural vanilla aroma in the butter so there is small black g...

After making the dough, I cut the dough into 4 pieces and added different things to each. (mini chocolate chips, macadamia nut, cocoa, plain) I also melted chocolate and dipped some them after b...