Lactose-Free Shortbread - Kraft Recipes Top
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Lactose-Free Shortbread

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  • 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  • 2. In mixing bowl, stir together all-purpose flour, rice flour and salt.
  • 3. In separate bowl using electric mixer, beat together shortening, sugar and vanilla until fluffy. Gradually beat in flour mixture, 1/2 cup at a time, scraping down bowl occasionally.
  • 4. Roll dough out between 2 sheets of waxed paper to 1/4-inch thickness. Remove top layer of paper. Using fancy cookie cutter, cut out cookies and arrange on prepared baking sheet. Reroll dough and continue to cut out until all dough is used.
  • 5. Bake 20 to 25 minutes or until golden brown.

Special Equipment Needed


Nutritional Information per serving [1 shortbread]: Calories: 71.9 Protein: 0.6 g Carbohydrates: 7.5 g Fat: 4.3 g Calcium: 3.0 mg Dietary Fiber: 0.2 g (Courtesy of The Lactose-Free Family Cookbook, 1996)

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