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Nutrition Facts
Serving Size 30 g
(Approx. 24 Servings)
Amount Per Serving
Calories 110 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 0 mg 0%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 2 g
Vitamin A 2% Iron 2%
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.

Shortbread Fans

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
24  People


Recipe makes 24 Servings

1/2 cup(s) unsalted butter, softened
1/3 cup(s) powdered sugar
1 cup(s) all purpose flour
1 1/2 cup(s) semi sweet chocolate chips
3 Tbsp vegetable shortening
1/2 cup(s) natural sliced almonds, toasted
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Preheat oven to 325˚F.
In large bowl, beat butter and sugar at high speed with electric mixer until fluffy.
Add flour; mix at low speed until blended.
Divide dough into four balls; on each of two ungreased baking sheets, pat two balls into 4-inch rounds.
Prick with fork.
Score each lightly with knife into 6 wedges.
Bake 12-14 minutes or until edges just begin to brown.
While warm, cut wedges completely through; cool on wire racks.
While shortbread cools, melt semi-sweet chocolate pieces with shortening over low heat, stirring until melted.
Place chocolate mixture in pastry tube with a small tip, or make your own with a sealable sandwich bag, snipping one corner to create a hole just large enough for melted chocolate to pour through.
Drizzle shortbread with melted chocolate.
Sprinkle with almonds and pull wedges apart.
Store in a tightly sealed container.



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