Egg Shortbread
Yield
40 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 6 | tablespoons |
sugar
with or light brown |
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 9E+1 | ml |
sugar
with or light brown |
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
Directions
Beat the butter well with the sugar, add the egg, and incorporate well.
Fold the flour and salt through by hand. Pat out evenly on the cookie sheet, cover with foil, and distribute dried beans or rice over the surface.
Bake in an oven preheated to 400 for about 10 minutes, reduce heat to 350, cooking for 10 more minutes.
Remove the foil and beans, reduce heat to 325, and bake about 10 more minutes, until well done but not particularly brown.
Let cool slightly and cut into 40 thin rectangles.
