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Recipe Name: Almond Shortbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

2 1/4 Cup(s) Pillsbury's Best All Purpose, Pillsbury's Best All Purpose
Flour* sifted
3/4 Cup(s) Confectioners' sugar, sifted
1/4 Teaspoon(s) Salt
1 Cup(s) Butter
1 Teaspoon(s) French's Almond Extract, French's Almond Extract
1 Cup(s) Funsten's Blanched Almonds
ground/finely choppe
BAKE at 325 degrees for 20 to 25 minutes. MAKES about 2 dozen. Sift
together flour, confectioners' sugar, and salt. Cream butter. Blend in
the dry ingredients; mix thoroughly. Stir in almond extract and ground
or finely chopped blanched almonds. If desired, chill for easier
handling. Shape dough into balls, using rounded teaspoonful for each.
Place on ungreased baking sheets; flatten into circles about 1/2 inch
thick. Flute edges to form scallops. Bake in slow oven (325 degrees)
20 to 25 minutes until light golden brown. Remove from baking sheets
immediately; cool. *For use with Pillsbury's Best Self-Rising Flour,
omit salt. NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved
Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe
Digest V1 #837 by on Oct 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 2765
Calories From Fat: 1644
Total Fat: 187.2g
Cholesterol: 488.1mg
Sodium: 612.6mg
Potassium: 389mg
Carbohydrates: 238.6g
Fiber: 8.4g
Sugar: <1g
Protein: 34.2g

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