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Buttercrunch Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.744
Energy (kCal)1368.0
Carbohydrates (g)62.856
Total fats (g)115.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crush Butterfinger bar. | 2. Preheat oven to 325 F. | 3. In a large bowl, cream butter until light and fluffy. | 4. In a separate bowl, sift together flour, sugar, and salt. Blend dry ingredients into butter with crushed candy bar. | 5. Divide dough into 8 pieces, pat into 4 1/2 inch ungreased tart pans. | 6. Using a fork, prick dough in each pan at 1/2 inch intervals. | 7. Bake 18 to 20 minutes or until lightly browned. | 8. Cool completely in pans. | 9. Store in airtight container. | 10. Note: Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 F. | 11. Cut into squares while still warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    purpose flour 2 cups sifted - - - -
    confectioner ' sugar 1/2 cup sifted - - - -
    salt 1/4 teaspoon - - - -
    butterfinger bar 1 - - - -

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



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