|
| | Shortbread Crust 3/4 cup of all purpose flour
1/3 cup of cornstarch
1/2 cup of butter or margarine, softened
1/3 cup of confectioners' sugar
1 teaspoon of vanilla extract |
|
Preheat your oven to 325ºF. In a medium bowl, stir together the flour and cornstarch. In a large bowl, with mixer at medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Reduce speed to low and beat in flour mixture until combined. Scrape dough into 9 inch tart pan with removable bottom. For ease of handling, place sheet of plastic wrap over dough and smooth dough over bottom and up side of pan. Remove and discard plastic wrap. Prick dough all over with a fork. Bake for 27 to 30 minutes, until lightly golden. Cool in pan on wire rack. Fill as directed in recipe. Makes one 9 inch crust. |
|
