Spanish Paprika Shortbread
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per cookie : about | - |
| cal | 9898 cal |
| pro | 2 g2g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 21 mg21mg chol |
| sodium | 99 mg99mg sodium |
| Sugars | 00 Sugars |
Ingredients
- 2/3 cup butter , softened2/3 cup butter, softened
- 3/4 cup Manchego 3/4 cup Manchego or aged cheddar cheese
- 2 tbsp cornstarch 2 tbsp cornstarch
- 2 tbsp Splenda® No Calorie Sweetener, Granular 2 tbsp Splenda® No calorie Sweetener, Granular
- 1 cup all-purpose flour 1 cup all-purpose flour
- 3/4 tsp smoked mild paprika 3/4 tsp smoked mild paprika or sweet paprika
- 1/4 tsp salt 1/4 tsp salt
- 20 walnut halves , (optional)20 walnut halves, (optional)
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®
- Keywords : Snacks; Bake; Cheddar cheese; Flour; Butter;
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