Cookie Crust
Yield
1 crustPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
butter
or margarine, cold, cut in pieces |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
or margarine, cold, cut in pieces |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Spray 15 x 10 x 1 inch pan with vegetable spray.
In large bowl beat together all ingredients at medium speed until mixture forms fine crumbs.
Press mixture firmly into prepared pan.
Bake until golden brown, about 20 to 23 minutes.
Top with filling.
