Shortbread Sticks

Flour, sugar, and butter are all you need to make these classic shortbread cookies. Roll them nice and thick for a satisfying, chewy texture.

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  • Makes: 12 servings
  • Hands On: 20 mins
  • Total Time: 1 hr

Shortbread Sticks

Directions

  1. Preheat oven to 325 degrees F. In a medium bowl stir together flour and powdered sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Gently knead into a ball. (The mixture may appear crumbly at first.) On a lightly floured surface roll dough to a 12 x 5-inch rectangle. Sprinkle with red decorating sugar.
  2. Cut dough crosswise into twelve 1-inch-wide strips. Arrange 1/2 inch apart on two ungreased cookie sheets. Bake 15 to 18 minutes or until edges begin to brown. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months.
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Nutrition Facts (Shortbread Sticks)

  • Per serving:
  • 175 kcal ,
  • 10 g fat
  • (7 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 27 mg chol. ,
  • 82 mg sodium ,
  • 19 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 2 g pro.
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