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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

SHORTBREAD CRUST Recipe

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This recipe for SHORTBREAD CRUST is from Country Cookin' in the Bighorns, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ CUPS SIFTED ALL PURPOSE FLOUR
¼ TO ½ CUP GRANULATED SUGAR - TO TASTE
½ CUP BUTTER, SOFTENED

1 LARGE EGG, SEPARATED AND YOLK LIGHTLY BEATEN
Directions:
Directions:
Preheat oven to 400º. Cut butter into flour and sugar mixture. Pour onto counter in a mound. Make a well in the center of the flour and pour in egg yolk. Work with your hands until well blended. Press into bottom of spring form until about 1/4" thick. With a fork, poke holes every inch. Bake for 10 to 15 minutes or until light golden. Remove from oven and cool. In a small bowl, beat egg whites until broken. Using a pasty brush, brush egg white onto the shell, covering both bottom and sides to seal the dough and keep it from becoming soggy. Press remainder of dough on sides of pan to seal bottom edge. Set aside and prepare cheese cake. Pour cheese cake mixture onto crust and bake as directed in cheesecake recipe.

 

 

 

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