Spanish Paprika Shortbread
Servings: 20 cookies
Ingredients:
| Nutritional Info | |
| Per cookie : about | - |
| Total Calories | 98 |
| Calories from Fat | 72 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 21 mg |
| Sodium | 99 mg |
| Total Carbs | 6 g |
| Fibre | trace |
| Sugars | trace |
| Protein | 2 g |
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2/3 cup (150 mL) butter, softened
3/4 cup (175 mL) shredded manchego or aged Cheddar cheese
2 tbsp (30 mL) cornstarch
2 tbsp (30 mL) SPLENDA® No Calorie Sweetener, Granulated
1 cup (250 mL) all-purpose flour
3/4 tsp (4 mL) smoked mild or sweet paprika
1/4 tsp (1 mL) salt
20 walnut halves (optional)
Preparation:
In large bowl, beat butter until fluffy; beat in cheese, cornstarch and SPLENDA® Granulated.
Whisk together flour, paprika and sa< stir into butter mixture in two additions.
Form by 1 tbsp (15 mL) into balls; place, 2 inches (5 cm) apart, on baking sheets. Press walnut half into each (if using) or flatten slightly with tines of fork. Refrigerate for 30 minutes or until firm.
Bake in 300°F (150°C) oven for 20 minutes or until firm to the touch. Transfer to racks; let cool.
Additional Information
Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda© recipe ideas, click here. |
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