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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 275°. | 2. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. | 3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. | 4. Add salt and vanilla, and beat to combine. | 5. Add flour, 1 cup at a time, beating on low speed until just combined. | 6. Press dough into prepared pan, leveling and smoothing the top. | 7. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide. | 8. Cut the strips crosswise into thirty-six 3-inch bars. | 9. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface. | 10. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. | 11. Transfer pan to a wire rack to cool. | 12. Invert pan, and remove parchment. | 13. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. | 14. Store in an airtight container for up to 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/3	cups	unsalted	1824.0	83.80799999999999	56.992	153.6
sugar	2/3	cup		537.32	134.3973	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
vanilla extract	3/4	teaspoon		9.072000000000001	0.3985	0.0019	0.0019
purpose flour	3 1/3	cups		-	-	-	-

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