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Classic Lemon Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8496
Energy (kCal)854.0125
Carbohydrates (g)153.4407
Total fats (g)21.2747
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter until fluffy in a large bowl. | 2. Beat in sugar, egg, lemon extract and lemon rind. | 3. Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well. | 4. Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months). | 5. Preheat oven to 350 degrees. Lightly grease cookie sheets. | 6. Cut dough into 1/4 inch thick slices. | 7. Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes. | 8. Remove from pan and cool on wire racks. | 9. For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup softened 171.0 7.857 5.343 14.4
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    egg 1 71.5 0.36 6.28 4.755
    lemon extract 1 teaspoon 0.94 0.32 0.03 0.006
    lemon 1 tablespoon grated rind 3.8425 1.2349 0.1458 0.0397
    purpose flour 2 cups - - - -
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    salt 1/4 teaspoon - - - -
    butter 2 tablespoons softened 171.0 7.857 5.343 14.4
    confectioner ' sugar 1 1/2 cups - - - -
    lemon juice 2 - 2 1/2 tablespoons 0.0 0.0 0.0 0.0

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



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