Shortbread Cookies

Shortbread Cookies

Prep Time10 mins Cook Time25 mins Makes 36 Yield_measurecookies

Ingredients List

  1. 1 cup (250 mL) (2 sticks) Becel® salted margarine sticks
  2. 1/2 cup (125 mL) icing sugar
  3. 1 tsp. (5 mL) vanilla extract
  4. 2 cups (500 mL) all-purpose flour

Directions

1. Preheat oven to 325°F (160°C).

2. Beat Becel® salted margarine sticks in large bowl with electric mixer until fluffy, about 3 minutes. Beat in sugar and vanilla until pale and fluffy, scraping down sides of bowl occasionally, about 2 minutes. Beat in flour on low speed just until blended.

3. Evenly press dough into 13- x 9-in. (33 x 23 cm) baking pan.

4. Bake 25 minutes or until firm and golden. Cool 15 minutes on wire rack. Cut into 36 pieces, approximately 2-1/2 x 1-in. (6 x 2.5 cm). Remove from pan and cool completely.

TIP: Cookies can be baked ahead and frozen in an airtight container or food storage bag up to 3 weeks. Thaw at room temperature until no longer frozen, about 30 minutes .

Nutritional Information

Calories

80 (1 cookie)

Total Fat

5g (1 cookie)

Saturated Fat

1.5g (1 cookie)

Polyunsaturated Fat

1g (1 cookie)

Monounsaturated Fat

2.5g (1 cookie)

Sodium

45mg (1 cookie)

Total Carbs

7g (1 cookie)

Protein

1g (1 cookie)

Calcium

2mg (1 cookie)

Potassium

11mg (1 cookie)

Omega-3

0.3g (1 cookie)

Omega-6

1g (1 cookie)

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