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My husband and I like the buttery flavor of shortbread cookies and have tweaked recipes through the years to come up with this mouthwatering version.—Angela Garcia, Oshkosh, Wisconsin
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 110 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 87 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Nutty Shortbread Cookies in Taste of Home Christmas Annual Annual 2010, p151
Grinding NutsA food processor can make short work of grinding nuts, but if you're not careful you can end up with nut butter instead of ground nuts. To avoid this, toss the nuts with 1 to 2 tablespoons of flour from the recipe. This will absorb some of the nut oil and help keep the nuts moving freely in the processor. Also, pulse the processor on and off to help prevent overprocessing.
A food processor can make short work of grinding nuts, but if you're not careful you can end up with nut butter instead of ground nuts. To avoid this, toss the nuts with 1 to 2 tablespoons of flour from the recipe. This will absorb some of the nut oil and help keep the nuts moving freely in the processor. Also, pulse the processor on and off to help prevent overprocessing.
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