Stamped Shortbread Cookies by
Source: Pillsbury, Bars & Cookies
Ingredients
1/2 cup sugar
1 cup butter, softened
2 cups Pillsbury BEST All Purpose Flour
4 tablespoons cornstarch
3 tablespoons sugar
Instructions
1. Heat oven to 350 degrees. In large bowl, combine 1/2 cup sugar and butter; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour and cornstarch; mix well.
2. Divide dough into 18 equal pieces; shape into balls. Roll in 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, flatten ball of dough firmly with cookie stamp.
3. Bake at 350 degrees for 9-12 minutes or until bottoms are very light golden brown. Cool 1 minute; remove from cookie sheets. 18 cookies
2. Divide dough into 18 equal pieces; shape into balls. Roll in 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, flatten ball of dough firmly with cookie stamp.
3. Bake at 350 degrees for 9-12 minutes or until bottoms are very light golden brown. Cool 1 minute; remove from cookie sheets. 18 cookies
Servings: 18 Serving Size: 1
Nutrition Information (per serving):| Calories | 180 |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Sodium | 105 mg |
| Carbohydrates | 20 |
| Sugars | 8 g |
| Protein | 2 g |