SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Shortbread

Yield: 16 wedges
Prep 15 mins Bake 325°F 25 mins to 30 mins
Shortbread
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 3  tablespoons  granulated sugar
  • 1/2  cup  butter
Directions

1. In a medium bowl combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.

2. To make shortbread wedges*, on an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. Makes 16 wedges.

From the Test Kitchen*
  • To make shortbread rounds, on a lightly floured surface roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.
  • To make shortbread strips, on a lightly floured surface roll dough into an 8 x 6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2 x 1-inch strips Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.
Butter-Pecan Shortbread:
  • Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.
  • Nutrition Facts per wedge: 102 cal., 7 g total fat (4 g sat. fat), 16 mg chol., 63 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
  • Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% iron
  • Exchanges: 1/2 Starch, 1 1/2 Fat
Lemon-Poppy Seed Shortbread:
  • Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.
  • Nutrition Facts per wedge: 101 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 62 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.
  • Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% iron
  • Exchanges: 1/2 Starch, 1 Fat
Oatmeal Shortbread:
  • Prepare as above, except reduce flour to 1 cup. After cutting in butter, stir in 1/3 cup quick-cooking rolled oats.
  • Nutrition Facts per wedge: 99 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 62 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.
  • Daily Values: 5% vit. A, 0% vit. C, 0% calcium, 2% iron
  • Exchanges: 1/2 Starch, 1 Fat
Spiced Shortbread:
  • Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture. Nutrition Facts per wedge: 96 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 63 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
  • Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% iron
  • Exchanges: 1/2 Starch, 1 Fat
Nutrition Facts (Shortbread)
  • cal. (kcal) 98,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • Monosaturated fat (g) 2,
  • sugar (g) 2,
  • pro. (g) 1,
  • vit. A (IU) 243,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Folate (g) 4,
  • sodium (mg) 62,
  • Potassium (mg) 12,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe