Spanish Paprika Shortbread Spanish Paprika Shortbread

Author: Canadian Living

  • Portion size 20 servings
  • Credits : SPLENDA®



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.

Nutritional facts Per cookie : about

  • Sodium 99 mg
  • Protein 2 g
  • Calories 98.0
  • Total fat 8 g
  • Cholesterol 21 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g
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Spanish Paprika Shortbread