Shortbread

1. Cream butter until smooth.

2. Gradually add sugar, beating until light and fluffy.

3. Beat in flours.

4. Form into 1 inch balls and place on baking sheet.

5. Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.

6. Cut with cookie cutters and place on baking sheet.

7. Bake at 325°F for 15 to 20 minutes or until lightly browned.

8. Cool on rack.

9. Store in air tight container.

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Nutrient	Quantity
Total fats	8.3218 g
Protein	7.372 g
Carbohydrates	67.2312 g
Energy	374.64 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1073 g
Water	9.8431 g
Aspartic acid	0.6817 g
Calcium, Ca	70.9 mg
Fiber, total dietary	3.291 g
Niacin	2.9349 mg
Vitamin A, RAE	0.45 g
Arginine	0.8038 g
Riboflavin	0.0931 mg
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	1.4624 g
Sodium, Na	11.1 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0256 g
Total lipid (fat)	8.3218 g
Manganese, Mn	1.1666 mg
Proline	0.3416 g
Fatty acids, total saturated 16:0	0.9164 g
Choline, total	4.582 mg
Sugars, total	0.0948 g
Serine	0.3905 g
Fatty acids, total saturated 18:0	0.3234 g
Vitamin B-6	0.3667 mg
Selenium, Se	11.929 g
Ash	1.2319 g
Fatty acids, total saturated 18:1 undifferentiated	3.029 g
Pantothenic acid	0.7511 mg
Phenylalanine	0.392 g
Copper, Cu	0.3454 mg
Thiamin	0.3014 mg
Methionine	0.202 g
Iron, Fe	0.653 mg
Carbohydrate, by difference	67.2312 g
Phosphorus, P	190.22 mg
Folate, total	17.86 g
Alanine	0.4019 g
Valine	0.4241 g
Fatty acids, total saturated 18:2 undifferentiated	3.3454 g
Glycine	0.3939 g
Fatty acids, total saturated 14:0	0.0243 g
Zinc, Zn	1.328 mg
Isoleucine	0.3077 g
Fatty acids, total polyunsaturated	3.4553 g
Leucine	0.5901 g
Vitamin A, IU	10.05 IU
Folate, DFE	17.86 g
Tryptophan	0.1154 g
Tyrosine	0.36 g
Fatty acids, total saturated	1.3132 g
Histidine	0.1963 g
Fatty acids, total monounsaturated	3.0682 g
Threonine	0.2767 g
Folate, food	17.86 g
Vitamin E (alpha-tocopherol)	0.0869 mg
Magnesium, Mg	42.05 mg
Lysine	0.2492 g
Potassium, K	122.14 mg
Cystine	0.1385 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice flour	0.5 cup	289.14	63.3027	1.1218
Butter	1	85.5	3.9285	7.2
Icing sugar	1 cup	0	0	0
purpose flour	2.25 cups	0	0	0