Ingredients for Brazil Nut Shortbread
- Brazil Nut
- Unsalted Butter
- Brown Sugar
- 2 1/2 cups all-purpose flour
- Rice Flour
- Cinnamon
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How to Make Brazil Nut Shortbread
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolk until well combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped Brazil nuts.
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface.
- Use cookie cutters to cut out shapes, or simply cut into squares or rectangles.
- Place the cookies on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
43g
Carbs
7g
