* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shortbread Crust
 Categories: Cakes
      Yield: 1 servings
 
 
    1 1/2 c  Unbleached Flour -- Sifted
  :          Sugar; Granulated -- *
        1 ea Egg; Large, Separated -- **
      1/2 c  Butter; Softened -- ***
  
  *     Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) **
  Separate the large egg and lightly beat the yolk. *** Use only sweet
  cream, unsalted butter in this recipe. NO MARGARINE.
  ~------------------------------------------------------
  ~----------------- Preheat the oven to 400 degrees F. Working on a
  large flat surface, such as a pastry board, place the flour and the
  sugar in the center of the surface and mix together. Form a small
  depression or well in the center of the mound. Add the beaten egg
  yolk and the softened butter to the well, ten blend these with the
  dry mixture. Mix the ingredients thoroughly using your hands ~-
  there's no substitute for warm hands. Shape the dough into a ball and
  wrap in plastic wrap. Chill for at least 10 minutes. Roll out the
  dough to a thickness of about 1/4-inch. You should have a circle of
  about 11 inches in diameter. For best results, roll out your dough
  between 2 sheets of waxed paper, then peel away the paper and cut the
  crust in a 9-inch circle. Place the circle inside a 9-inch springform
  pan. Prick the crust several times with a fork to keep the crust from
  puffing up during the baking. Place the springform pan in the oven
  and bake for 15 to 20 minutes, or until light brown. Allow to cool.
  Using the leftover dough, line the sides of the springform pan. Press
  the dough against the sides of the pan, smoothing it so as to have a
  continuous layer of crust all the way around the sides of the pan.
  Make sure that the side crust meets the bottom crust all the way
  around.  Brush the reserved egg white onto the shell, covering the
  bottom and sides. This will seal the dough and keep it from becoming
  soggy. Set aside until ready to use. NOTE: For the Italian
  Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto
  Liqueur when adding the egg yolk and butter.
  
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wheat Free Shortbread
 Categories: Cookies, Vegetarian, Gluten-free
      Yield: 1 Recipe
 
    1/2 c  AM Rice Flour
    1/2 c  Barley or Oat Flour
    1/4 c  Unrefined vegetable oil
    1/4 c  Rice syrup
 
  Mix all ingredients well to make a smooth dough.  Roll out 1/4 inch
  thick and cut into desired shapes.  Bake on an ungreased cookie sheet
  for 17 minutes at 375 F.
  
 
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... Sincerely yours Gigi
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