Directions:
- In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.
- Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
- Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.
- Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.
- Note: Nutritional analysis is per wedge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4805.53 Kcal (20120 kJ) | ||
| Calories from fat | 3334.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 370.46g | 570% | |
|---|---|---|---|
| Cholesterol | 975.03mg | 325% | |
| Sodium | 61.66mg | 3% | |
| Potassium | 445.86mg | 9% | |
| Total Carbs | 341.22g | 114% | |
| Sugars | 58.8g | 235% | |
| Dietary Fiber | 9.86g | 39% | |
| Protein | 35.79g | 72% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 3.1mg | 17% | |
| Calcium | 157.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 549.81 Kcal (2302 kJ) | ||
| Calories from fat | 381.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.38g | 570% | |
|---|---|---|---|
| Cholesterol | 111.55mg | 325% | |
| Sodium | 7.05mg | 3% | |
| Potassium | 51.01mg | 9% | |
| Total Carbs | 39.04g | 114% | |
| Sugars | 6.73g | 235% | |
| Dietary Fiber | 1.13g | 39% | |
| Protein | 4.09g | 72% | |
| Vitamin A | 0.5mg | 151% | |
| Iron | 0.4mg | 17% | |
| Calcium | 18mg | 16% | |
* 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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