Cinnamon Shortbread
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| Recipe By :Jann Johnson |
| Serving Size : 30 Preparation Time :0:00 |
| Categories : New Recipe Regular Sweet |
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| | amount Measure Ingredient -- Preparation Method |
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| 2 cup | all-purpose flour |
| 3-1/2 tsp | ground cinnamon |
| 1/4 tsp | ground nutmeg |
| 1/2 tsp | salt |
| 1 cup | unsalted butter -- softened |
| 1/2 cup | sugar |
| 1/4 cup | firmly packed light brown sugar |
| 1 tsp | pure vanilla extract |
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| Preheat the oven to 350F. |
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| Grease a 9- by 13-inch rectangular pan. In a small bowl, whisk the flour, |
| cinnamon, nutmeg, and salt together; set aside. In a large bowl, with an |
| electric mixer on low speed, cream the butter, sugar, and brown sugar |
| together. Add the vanilla extract. |
| Gradually blend the flour mixture into the butter mixture. Press the dough |
| evenly into the bottom of the pan. Decoratively score the dough with a fork |
| or small knife, if you wish. |
| Bake in the center of the oven for about 2o to 25 minutes, or until golden |
| brown around the edges. Let cool completely before cutting into 2- by |
| 21/2-inch bars. Store in an airtight container. Well-wrapped shortbread may |
| be frozen. |
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| Source: "The Art Of The Cookie" |
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| Per Serving (excluding unknown items): 106 Calories; 6g Fat (52.5% calories |
| from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 17mg |
| Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 1/2 Other |
| Carbohydrates. |
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| NOTES : For large groups and fund-raisers, fragrant, appealing Cinnamon |
| Shortbread is quick to make. Scottish in origin, shortbread derives its name |
| from the fact that the dough is very "short," or rich in butter. A purist's |
| cookie, it is traditionally made without eggs (handy to remember when you're |
| out of eggs). Sometimes I make half a recipe and bake it in an 8-inch round |
| cake pan to cut into wedges. |
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| * Exported from MasterCook * |
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| (ID: 80413) Mirror: rec.food.recipes: Fri, Sep 27, 2002 |