Recipe: Shortbread Crust

Title: Shortbread Crust
Categories: Cheesecakes
Servings: 1

1 1/2 c Unbleached Flour; Sifted
1 x 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.
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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