This shortbread is as rich as it should be, and just as sandy. It is eggless, uses only all-purpose flour, is pressed into a pan and then cut into wedges.
The recipe calls for an 8-inch round cake pan, but we found in testing that fitting the dough into the bottom of a 9-inch pie plate lined with parchment paper works well, too.
From cookbook author Dorie Greenspan.
Ingredients
measuring cup
Servings: 12 cookies
Nutritional Facts
Per cookie
Calories
140
Fat
8 g
Saturated Fat
5 g
Carbohydrates
15 g
Sodium
45 mg
Cholesterol
20 mg
Protein
1 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Simultaneous ballots of consultants and specialist, associate specialist, and speciality doctors will run from 11 May to 6 July. Photograph: Martin Godwin/The Guardian
