NUT SHORTBREAD
This recipe is for a shortbread mold. Shortbread made in molds make great gifts. I cover this disk with cellaphane and tie a ribbon around it. You can use pecans, almonds, hazelnuts, unsalted cashews, but NOT walnuts or peanuts.
Provided by luvcookn
Categories Dessert
Time 40m
Yield 1 disk, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter until it is light. Cream in the powdered sugar and vanilla.
- Stir in the ground nuts, then the flour and cornstarch.
- Knead until smooth on a very lightly floured board. (This dough is sticky).
- Spray the shortbread pan very lightly with a non stick veggie spray.
- Firmly press the dough into the shortbread pan.
- Prick the entire surface with a fork and bake the shortbread right in the pan.
- Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
- Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
- If the shortbread does not come right out, tap one edge of the pan.
- Cut the shortbread into serving pieces while it is still warm.
Nutrition Facts : Calories 192.3, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 20.4, Fiber 0.4, Sugar 7.4, Protein 1.7
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