Storage; These cookies will keep in an airtight container at room temperature for up to a week.
Make ahead; You can make the dough ahead and keep it in the fridge for 1-2 days before baking. Alternatively, you can roll the balls out and chill them until solid before transferring to a container or freezer bag and freeze until ready to use. When ready to eat them, just thaw the balls for a few minutes while you pre-heat the oven, roll in icing sugar and bake! Chilled dough will need an extra minute or two in the oven.
Please note that the nutrition information is based on the dough being divided into 22 cookies, with one cookie being one serve. The nutritional information is an estimate only and does not take into account any additional sides served with the cookies.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.
Nutrition
Calories: 109kcal |
Carbohydrates: 18g |
Protein: 2g |
Fat: 4g |
Saturated Fat: 2g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Trans Fat: 1g |
Cholesterol: 22mg |
Sodium: 27mg |
Potassium: 61mg |
Fiber: 1g |
Sugar: 12g |
Vitamin A: 102IU |
Vitamin C: 1mg |
Calcium: 18mg |
Iron: 1mg
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