Food recipes
Mexican Shortbread
Mexican Shortbread Ingredients: butter, without salt sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow spices, cinnamon,...
Mexican Shortbread
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl.
Stir in flour, cornmeal, cinnamon and salt.
Pat dough into 8-inch pie pan.
Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler.
Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl.
Stir in flour, cornmeal, cinnamon and salt.
Pat dough into 8-inch pie pan.
Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler.
Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.