Molded Scotch Shortbread
1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup butter
1/2 cup sugar
1 egg

Preheat oven to temperature recommended by shortbread mold manufacturer. Combine flour and salt in a medium bowl.

Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.

Spray 10-inch ceramic shortbread mold with nonstick cooking spray. Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.

If mold is not available, preheat oven to 350F. Shape tablespoonfuls of dough into 1-inch balls. Place two inches apart on ungreased cookie sheet; press with a fork to flatten. Bake 18-20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets two minutes; transfer to wire racks to cool completely.

Store tightly covered at room temperature or freeze for up to three months.
Posted by Donna on Thursday, March 18, 2004 at 01:39 AM
Filed in: Cookies • ◊ Permalink


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