Whipped Almond Shortbread
5 people added this to their Recipe Box
This recipe makes 38 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 7373 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 13 mg13mg chol |
| sodium | 16 mg16mg sodium |
| potassium | 14 mg14mg potassium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 44 vit A |
| folate | 55 folate |
- Preparation time: 5 minutes
- Total time : 15 minutes
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/2 cup icing sugar 1/2 cup icing sugar
- 1/4 tsp salt 1/4 tsp salt
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 38 blanched almonds 38 blanched almonds
Preparation
In large bowl, beat butter until fluffy; beat in sugar and salt. Beat in flour.
Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheets; press almond into each.
Bake in 325°F (160°F) oven until edges are golden, 15 to 16 minutes. Let cool on pans for 3 minutes; transfer to racks to cool completely.
Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheets; press almond into each.
Bake in 325°F (160°F) oven until edges are golden, 15 to 16 minutes. Let cool on pans for 3 minutes; transfer to racks to cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
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