![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1aHuz0aaMnUU-aoK1l8wkk0-g24=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/531476-ce529bb6418544afb37cf722abd5f6d9.jpg)
Ingredients
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1 cup butter, softened
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1 cup brown sugar
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2 cups rye flour
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½ cup corn flour
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1 teaspoon colored decorating sugar
Directions
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Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
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Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
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Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
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Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Nutrition Facts (per serving)
433 | Calories |
24g | Fat |
55g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 433 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 15g | 73% |
Cholesterol 61mg | 20% |
Sodium 172mg | 7% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 4g | 14% |
Total Sugars 28g | |
Protein 3g | 6% |
Calcium 35mg | 3% |
Iron 1mg | 4% |
Potassium 110mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.