Food > Recipe Directory > Courses/Meal Type > Snacks > Brazil Nut and Chocolate Shortbread
Brazil Nut and Chocolate Shortbread Recipe
Brazil Nut and Chocolate Shortbread
Ingredients
- 1 cup (250 mL) unsalted butter (preferably cultured), softened
- 1/3 cup (75 mL) granulated sugar
- 1/2 tsp (2 mL) vanilla extract
- 1/4 cup (60 mL) cornstarch
- pinch salt
- 1-3/4 cups (425 mL) all-purpose flour
- 1 cup (250 mL) coarsely chopped Brazil nuts
- 1/4 cup (60 mL) chopped milk chocolate
- Icing sugar
Preparation
Beat butter with sugar until light and fluffy; beat in vanilla. Stir in cornstarch and salt; stir in flour, about one-third at a time, until in smooth dough. Stir in nuts and chocolate.
Drop by rounded 1 tbsp/15 mL, about 1 inch/2.5 cm apart, onto parchment paper-lined rimless baking sheets; refrigerate until firm, about 2 hours.
Bake in centre of 275F/140C oven until golden on bottoms, about 40 minutes. Let cool on pans on racks for 2 minutes; transfer cookies to racks and let cool completely. Sift icing sugar over tops.
Makes about 36 cookies.
- Serving(s)
- 36 cookies
| Per cookie: about | |
|---|---|
| Calories | 105 |
| Protein | 1 g |
| Fat (total) | 8 g |
| Sat. Fat | 4 g |
| Carbohydrate | 8 g |
| Fibre | Trace |
| Cholesterol | 14 mg |
| Sodium | 2 mg |
| Calcium | 1 % RDI |
| Iron | 3 % RDI |
| Vitamin A | 5 % RDI |
| Folate | 6 % RDI |
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Source
Homemakers Magazine: December/January 2009
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