Butter-Pecan Shortbread:
Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading. Nutrition Facts per wedge: 102 cal., 7 g total fat (4 g sat. fat), 16 mg chol., 63 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% ironExchanges: 1/2 Starch, 1 1/2 Fat
Lemon-Poppy Seed Shortbread:
Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.Nutrition Facts per wedge: 101 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 62 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% ironExchanges: 1/2 Starch, 1 Fat
Oatmeal Shortbread:
Prepare as above, except reduce flour to 1 cup. After cutting in butter, stir in 1/3 cup quick-cooking rolled oats.Nutrition Facts per wedge: 99 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 62 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.Daily Values: 5% vit. A, 0% vit. C, 0% calcium, 2% ironExchanges: 1/2 Starch, 1 Fat
Spiced Shortbread:
Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture. Nutrition Facts per wedge: 96 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 63 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 3% ironExchanges: 1/2 Starch, 1 Fat
