Kids Do Baking
A fun cookbook that lets kids create their own fabulous baked goods - 77 “kid approved” recipes that will have their mouths watering and hands busy.
- $16.99 CAN
- $16.99 US/INTL
Mr. Squirrel’s Shortbread
|
||||||||||||||||||||||||||
|
Crazy for nuts? These are tasty shortbread cookies with a punch of nutty flavour. Get It Together: cutting board, wire rack, sharp knife, dry measures, measuring spoons, small bowl, medium bowl, cookie sheet, shallow frying pan, mixing spoon, lifter, cooking spray, electric mixer |
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
|
Put first amount of pecans in a small frying pan. Heat on medium for 3 to 5 minutes, stirring often, until golden. Set aside to cool completely. Turn burner off. Place oven rack in centre position. Turn oven on to 350°F (175°C). Grease cookie sheet with cooking spray. Set aside. Put butter and brown sugar into medium bowl. Beat until light and fluffy. Put flour, cornstarch and toasted pecans into small bowl. Stir. Add half of flour mixture to butter mixture. Mix well. Add remaining flour mixture. Mix until no dry flour remains. Drop mixture, using 1 tbsp. (15 mL) at a time, about 1 inch (2.5 cm) apart onto cookie sheet. Press 1 pecan half gently onto each cookie. Bake in oven for about 10 minutes until just golden. Put cookie sheet on stovetop. Turn oven off. Let cookies stand on cookie sheet for 5 minutes before removing to wire rack to cool. Makes about 15 nutty cookies. |
||||||||||||||||||||||||||
| 1 cookie: 115 Calories; 8.5 g Total Fat (3.0 g Mono, 1.0 g Poly, 4.1 g Sat); 16 mg Cholesterol; 9 g Carbohydrate; trace Fibre; 1 g Protein; 45 mg Sodium | ||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||
| Reprinted from Kids Do Baking © Company's Coming Publishing Limited | ||||||||||||||||||||||||||
