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I wanted a shortbread crust but didn't want to roll out the dough or let it rest. In the end I came up with this recipe. It's buttery enough to taste good, but I can press it into my tart pans and pie plates. No floury countertop mess or rolling pin. Yay!
Units: US | Metric
Serving Size: 1 (64 g)
Servings Per Recipe: 8