Whole fish that has been perfectly cooked and packed with crab. Depending on the size of your flounder, you can modify this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- 1 cup all-purpose flour
- 1 cup cold butter, cut into small pieces
- ⅔ cup confectioners’ sugar
- 2 teaspoons poppy seeds
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, confectioners’ sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
- Press dough into a 11×7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
- Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
- Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.
- Use the bottom of a measuring cup to flatten dough in pan.
- Do not let cookies cool before cutting or they will break into pieces.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 10 g |
| Sodium | 158 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |