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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute. | 2. On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes. | 3. Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper. | 4. Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife. | 5. Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time. | 6. Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine. | 7. Enjoy! | ---------------------------------------------------------------------------

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
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699
sage	1	teaspoon	minced	-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-
purpose flour	1 1/4	1/4		-	-	-	-

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