Serves: 24
1. Heat oven to 350°.
2. Mix butter and sugar in large bowl. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or stick margarine, softened.)
3. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
4. Bake about 20 minutes or until set. Immediately remove from cookie sheet to wire rack.
*Do not use vegetable oil spreads.
**Do not use self-rising flour.
NUTRITION FACTS: 1 Cookie: Calories 100 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 10mg Sodium 75mg Carbohydrate 10g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Starch 1 Fat
Pecan Shortbread Cookies: Stir in 1/2 cup chopped pecans, toasted if desired, with the flour.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shortbread Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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