Molded Scottish Shortbread
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Molded Scotch Shortbread
YIELD Makes 1 shortbread mold
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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 |
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