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    You are in: Home / Recipes / Aunt Mary's Shortbread Recipe
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    Aunt Mary's Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    Lumberjackie's Note:

    My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.

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    Serves: 15



    Units: US | Metric


    1. 1
      Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
    2. 2
      Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
    3. 3
      Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

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    Nutritional Facts for Aunt Mary's Shortbread

    Serving Size: 1 (55 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 308.0
    Calories from Fat 223
    Total Fat 24.7 g
    Saturated Fat 15.5 g
    Cholesterol 65.0 mg
    Sodium 174.8 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 0.6 g
    Sugars 0.0 g
    Protein 2.8 g

    The following items or measurements are not included:

    berry sugar

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