Molded Scotch Shortbread
Makes 1 shortbread mold
|1-1/2||cups all-purpose flour|
|3/4||cup butter, softened|
- 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.
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.
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.
|Total Fat||6 g|
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