Speckled Shortbread – a delicious recipe with shortening, butter, sugar, vanilla bean, egg yolk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Beat shortening and butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until light and fluffy.", "Scrape vanilla bean seeds into mixture; discard pod. Beat in egg yolk. Add flour and salt, beating at low speed just until blended. Stir in grated chocolate. Press dough into an ungreased 15"" x 10"" x 1"" jellyroll pan.", "Bake at 325u00b0 for 25 minutes. Let cool slightly in pan. Cut shortbread into 3"" x 1 1/4"" strips, using a fluted pastry wheel. Let cool completely in pan.", "Shortbread Wedges: Press half of dough into an ungreased 9"" round cakepan. Bake at 325u00b0 for 28 to 30 minutes. Let cool completely in pan. Cut shortbread into thin wedges. Repeat procedure with remaining dough. Yield: 2 dozen"]
860
kcal
Calories
34
g
Fat
114
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup shortening, 1/2 cup butter, softened, 1 cup sugar, 1 vanilla bean, split lengthwise, and more.
Yes, Speckled Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
