Egg Shortbread

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Title: Egg Shortbread
Categories: Cookies
Yield: 40 servings

3/4 c Butter
6 tb White or light brown sugar
1 Egg
2 c Flour
1/8 ts Salt

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.
SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 237)

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