AUNTY LAURA'S SHORTBREAD
This is my aunt's shortbread recipe. It sticks to your teeth and tastes GREAT with milk.
Provided by April
Categories Shortbread Cookies
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter and sugar. Mix in rice flour until well blended. Add all-purpose flour. Remove from bowl.
- Knead dough for 5 minutes. Roll dough out and place in a greased and floured 9 x 13 inch pan.
- Prick the top with a fork. Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean. Cut into bars and allow to cool in the pan.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 25.5 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 9.8 g, Sodium 109.4 mg, Sugar 7.8 g
AUNTY LAURA'S SHORTBREAD
This is my aunt's shortbread recipe. It sticks to your teeth and tastes GREAT with milk.
Provided by April
Categories Shortbread Cookies
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter and sugar. Mix in rice flour until well blended. Add all-purpose flour. Remove from bowl.
- Knead dough for 5 minutes. Roll dough out and place in a greased and floured 9 x 13 inch pan.
- Prick the top with a fork. Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean. Cut into bars and allow to cool in the pan.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 25.5 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 9.8 g, Sodium 109.4 mg, Sugar 7.8 g
AUNT MARY'S SHORTBREAD
My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.
Provided by Lumberjackie
Categories Dessert
Time 2h50m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
- Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
- Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8
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