Spanish Paprika Shortbread
16 people added this to their Recipe Box
This recipe makes 20 servings
| Nutritional Info | |
|---|---|
| Per cookie : about | - |
| cal | 98 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | trace |
| chol | 21 mg |
| sodium | 99 mg |
| Sugars | trace |
Ingredients
Preparation:
In large bowl, beat butter until fluffy; beat in cheese, cornstarch and SPLENDA® Granulated.
Whisk together flour, paprika and salt ; 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 recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
