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Candy Cane Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.2979
Energy (kCal)1726.93
Carbohydrates (g)357.8219
Total fats (g)20.0223
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees F. Butter a 7x11-inch glass baking dish. | 2. Sift flour and cornstarch together in a bowl. | 3. Place butter in mixing bowl. Add the salt and mix well. Then add granulated sugar to butter and mix to just combine. Add flour mixture and mix just till a smooth dough forms. This may be done with a mixer or in the food processor. | 4. Pat dough evenly into prepared baking dish. Dough should be no more than 2/3-inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle should remain light. | 5. Meanwhile, combine the powdered sugar and crushed candy canes. | 6. Remove the baked dough from the oven and place on a rack. Sprinkle the shortbread with the candy cane mixture. When the baked dough has cooled a bit but is still warm to the touch, use a long knife to cut into 1-inch squares; 7 cuts lengthwise and 11 across. Cool thoroughly before removing from dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup unsalted 171.0 7.857 5.343 14.4
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    flour 1 3/4 3/4 1011.99 221.5594 16.4518 3.9263
    cornstarch 1/2 cup 243.84 58.4128 0.1664 0.032
    salt 1/2 teaspoon - - - -
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    superfine sugar 1/4 cup 193.5 49.99 0.0 0.0
    candy cane 6 crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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