SHORTBREAD COOKIE CRUST
Nonstick cooking spray
1/4 Cup Browned Butter
1 Tbl Reduced-fat cream cheese
2 tsp non-hydrogenated shortening
2 Tbl Powdered sugar*
1 Tbl Liquid egg substitute
1 tsp Pure vanilla extract
1 Cup All-purpose flour
1/4 tsp Salt
1 Prehead the oven to 350 degrees with a rack in the center position. Coat a baking sheet with non-stick spray.
2 Using a mixer, beat the butter, cream cheese, shortening, and powdered sugar together on medium speed for 10 minutes. Add the egg substitute and vanilla; beat for 2 minutes longer. Add the flour and salt; mix for 10 minutes more.
3 Transfer the dough to a lightly floured surface and pat it into a 1/2-inch-thick disk. Cut the dough into 4 strips in one direction, then 4 in the other, to make 16 pieces.
4 Transfer the cookies to the prepared baking sheet, placing them 1/2 inch apart (they will not spread). Bake for 30 minutes, or until the bottomsare golden. Transfer the cookies directly to a wire rack and let them cool completely, about 1 hour.
5 Process the cooled cookies in a food processor until they have the consistency of sand.
6 Press the crumbs into the bottom of the pan specified in the recipe. Fill and bake according to the recipes.
Servings: 12
*For a sugar-free version, substitute 1 Tbl + 2 tsp (6 packets) of Truvia for the powdered sugar.
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