Directions:
- Preheat oven to 325°F.
- In a bowl with a fork blend together butter and confectioners' sugar until combined well. Sift flour into butter mixture, tossing flours together lightly before combining with butter mixture and stir with fork until flours are incorporated. (Dough will be crumbly.) Press dough evenly onto bottom of a 9-inch metal pie plate.
- With tines of fork decoratively mark edge of dough and with a butter knife score dough into 8 wedges. Prick each wedge in several places with fork. Bake shortbread in middle of oven 30 minutes.
- Reduce temperature to 300°F and continue to bake shortbread 15 minutes more, or until golden.
- Cool shortbread in pie plate on a rack 5 minutes. With a sharp knife cut shortbread into wedges and transfer wedges to rack to cool completely. Shortbread keeps in an airtight container at room temperature 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.1 Kcal (813 kJ) | ||
| Calories from fat | 139.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.53g | 24% | |
|---|---|---|---|
| Cholesterol | 29.65mg | 10% | |
| Sodium | 126.13mg | 5% | |
| Potassium | 34.28mg | 1% | |
| Total Carbs | 10.88g | 4% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 2.16g | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 460.32 Kcal (1927 kJ) | ||
| Calories from fat | 331.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.83g | 24% | |
|---|---|---|---|
| Cholesterol | 70.33mg | 10% | |
| Sodium | 299.12mg | 5% | |
| Potassium | 81.3mg | 1% | |
| Total Carbs | 25.81g | 4% | |
| Dietary Fiber | 0.95g | 2% | |
| Protein | 5.12g | 4% | |
| Iron | 0.9mg | 2% | |
| Calcium | 36.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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