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    You are in: Home / Recipes / Scottish Whipped Shortbread Recipe
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    Scottish Whipped Shortbread

    Average Rating:

    1 Total Reviews

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    • on December 14, 2011

      The texture is great and the dough is easy to handle. Buttery and melt in your mouth, but not very sweet, so they definitely need a good sprinkling of sugar on top. I got almost 7 dozen cookies out of the recipe, though the yield listed is much less. I'm glad I didn't double it! Also, the directions say to cream the butter and then it says to add the butter to an electric mixer with the other ingredients. Not a problem for a seasoned cook, but I think a new baker would be confused by this, as the butter would already be in the mixer bowl where you creamed it. I used a piping bag to do these and it went very quickly (much more than a teaspoon of dough per cookie). Baked in a convection oven and they took about 25 minutes. All in all, I'm very happy with this recipe and will continue to use it...thanks!

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    Nutritional Facts for Scottish Whipped Shortbread

    Serving Size: 1 (1017 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.6
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 9.7 g
    Cholesterol 40.6 mg
    Sodium 135.7 mg
    Total Carbohydrate 19.3 g
    Dietary Fiber 0.4 g
    Sugars 4.9 g
    Protein 1.7 g


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