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Shortbread Cookies

Adapted from a recipe by The Culinary Institute of America. Low Cal, Low Carb, Soy Free.


Step 1

Sift together flours and salt.

Cream the butter and sugar until just incorporated. Do not overmix!

Step 2

Add the sifted dry ingredients to the butter mixture. Mix on low until just incorporated.

Step 3

Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4x10-inch rectangle, wrap in plastic and chill until firm). Cut into bars, circles or desired shape and dock in the center with a fork. Wrap and chill until hard, 2 hours or overnight.

Step 4

Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.

Step 5

Place cookies on prepared baking sheet and sprinkle with sugar, if desired. For light coloring, do not separate bar cookies. Bake until edges are lightly browned, about 20 minutes.

Step 6

Cool and store, wrapped, at room temperature for up to 1 week.

Makes 20 cookies.
Shortbread Cookies

Servings: 20


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Products Used in this Recipe

Flours & Meals
Unbleached White Fine Pastry Flour

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Gluten Free
White Rice Flour

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Baking Aids
Sea Salt

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Baking Aids
Cane Sugar

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