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Meltaway Shortbread Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.036
Energy (kCal)2038.486
Carbohydrates (g)84.9292
Total fats (g)186.892
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well. | 2. Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm. | 3. When dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned. | 4. Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily. | 5. When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    shortening 1/2 cup 906.1 0.0 0.0 102.5
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    purpose flour 2 cups - - - -
    coconut 1 cup flaked 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    confectioner ' sugar 3 -4 cups - - - -

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

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