Nutrition Facts

Serving Size 42 g

(Approx. 15 Servings)

Amount Per Serving

Calories	210	Calories From Fat	110

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 8 g	40%

Trans Fat 0.0 g

Cholesterol 35 mg	12%

Sodium 65 mg	3%

Total Carbohydrate 21 g	7%

Dietary Fiber 1 g	4%

Sugars 8 g

Protein	2 g

Vitamin A 8%	•	Iron 4%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Churro Spiced Butter Shortbread Cookies

Prep Time

50 minutes

Cook Time

20 minutes

Total Time

1 h 10 m

Serves

15 People

Ingredients

Recipe makes 15 Servings

8 Oz Unsalted Butter, softened at room temperature

1 cup(s) Powdered Sugar

1 Tsp Ground Cinnamon

2 Tsp Vanilla Extract

1/2 Tsp Fine Crystals Sea Salt

2 cup(s) All Purpose Flour, plus more as needed for dusting surface

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Instructions

In a stand mixer with paddle attachment, add butter, powdered sugar, cinnamon, vanilla extract and sea salt.

Blend on medium-low speed until mixture is just mixed. Turn up mixer speed and whip until very fluffy and airy, approximately 4 to 6 minutes.

Turn mixer to lowest speed and add flour a little at a time, allowing it to be fully incorporated between additions. Scrape down sides of bowl as needed.

When all flour has been added, turn mixer to medium-high speed for about 30 seconds.

Form dough into a ball then wrap in plastic. Refrigerate for at least 30 minutes to allow dough to relax.

While dough is resting, preheat oven to 350ºF. Line a sheet pan with parchment paper and set aside.

Dust a work surface with a little flour, just enough to keep dough from sticking.

Roll out dough in a circle or rectangle that's approximately 1/4 inch thick. Cut out cookies and place on prepared sheet pan.

Bake for 12 to 15 minutes, rotating pan halfway through, until cookies have just spread slightly and are starting to turn golden.

Allow to cool for 45 minutes before removing from pan and serving.