Molded Scotch Shortbread

Yield

Makes 1 shortbread mold

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.