Nutritional Information Calories:74 (58% from fat) Fat:4.8g (sat 1.7g,mono 2g,poly 0.8g) Protein:0.6g Carbohydrate:7.5g Fiber:0.2g Cholesterol:6mg Iron:0.3mg Sodium:42mg Calcium:2mgmore
Adapted from find.myrecipes.com
ounces all-purpose flour (about 1 cup)
teaspoon grated lemon rind
cup powdered sugar
tablespoons butter, softened
cup canola oil
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, lemon rind, and salt in a small bowl; stir with a whisk. 2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap. Refrigerate 30 minutes. 3. Preheat oven to 325°. 4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.