Stamped Shortbread Cookies


Serves: 18
Total Calories: 170

Ingredients

1/2 cup sugar
1 cup butter, softened
2 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons sugar

Directions:

1. Heat oven to 350°F. In large bowl, combine 1/2 cup sugar and butter beat until light and fluffy. Add flour and cornstarch mix well.

2. Divide dough into 18 equal pieces shape into balls. Roll balls in 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, flatten ball of dough firmly with cookie stamp.

3. Bake at 350°F. for 9 to 12 minutes or until bottoms are very light golden brown. Cool 1 minute remove from cookie sheets.

High Altitude (above 3500 feet): No change.

Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 180 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 6 g 30% * Cholesterol: 30 mg 10% * Sodium: 105 mg 4% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 8 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 2 Fat or 1 1/2 Carbohydrate, 2 Fat

Nutritional Facts:

Serves: 18
Total Calories: 170
Calories from Fat: 89

This Stamped Shortbread Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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