A crisp yet tender cookie, with a wonderful buttery flavor.
1 dozen cookies (1 each)
1 cup all-purpose flour
3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener
1 tablespoon cornstarch
⅛ teaspoon salt
8 tablespoons cold margarine or butter, cut into pieces
½–1 teaspoon each: butter extract, vanilla
1. Combine flour, Equal® for Recipes, cornstarch, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle butter extract and vanilla over mixture and mix with hands briefly until dough begins to hold together. Pat dough evenly in bottom of greased 8-inch round cake pan. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough. Pierce each wedge 3 to 4 times with tines of fork. Bake at 325 degrees until lightly browned, 25 to 30 minutes. Cool on wire rack; cut into wedges while warm.
Per Serving:
Calories: 113
% of calories from fat: 61
Fat (gm): 7.6
Saturated fat (gm): 1.5
Cholesterol (mg): 0
Sodium (mg): 113
Protein (gm): 2.1
Carbohydrate (gm): 8.7
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.5
Meat: 0.0
Fat: 1.5
VARIATIONS
Almond Shortbread — Make recipe as above, substituting almond extract for the butter extract and omitting vanilla. Separate 6 whole blanched almonds into halves; press 1 half into each shortbread wedge before baking.
Chocolate Shortbread — Make recipe as above, adding ¼ cup Dutch process cocoa, increasing Equal® for Recipes to 5½ teaspoons or 18 packets, and substituting vanilla for butter extract.