INGREDIENTS
1‑1/2
cups all-purpose flour
1/4
teaspoon salt
3/4
cup butter, softened
1/3
cup sugar
1
egg
PREPARATION:
- Preheat oven to temperature recommended by shortbread mold manufacturer. Spray 10-inch ceramic shortbread mold with nonstick cooking spray.
- Combine flour and salt in medium bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg; beat until well blended. Gradually add flour mixture. Beat at low speed until well blended.
- Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.
Tip
Butter can be stored in the refrigerator up to 1 month. Be sure to wrap it airtight, as butter readily absorbs flavors and odors from other items in the refrigerator.
Note
If shortbread mold is not available, preheat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets; press with fork to flatten. Bake 18 to 20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely. Makes 2 dozen cookies.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Protein
1 g
Fiber
<1 g
Carbohydrate
9 g
Cholesterol
24 mg
Total Fat
6 g
Calories
92
Sodium
83 mg
DIETARY EXCHANGE:
Fat
1
Starch
.5
