Directions:
- Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
- On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
- Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
- Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
- Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
- Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.18 Kcal (327 kJ) | ||
| Calories from fat | 47.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 14.33mg | 5% | |
| Sodium | 121.36mg | 5% | |
| Potassium | 14.97mg | 0% | |
| Total Carbs | 5.19g | 2% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 2.5g | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 483.61 Kcal (2025 kJ) | ||
| Calories from fat | 293.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.61g | 8% | |
|---|---|---|---|
| Cholesterol | 88.61mg | 5% | |
| Sodium | 750.66mg | 5% | |
| Potassium | 92.58mg | 0% | |
| Total Carbs | 32.07g | 2% | |
| Sugars | 0.3g | 0% | |
| Dietary Fiber | 1.35g | 1% | |
| Protein | 15.48g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 0.8mg | 1% | |
| Calcium | 341.7mg | 6% | |
* 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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