1⁄2 cup unsalted butter, softened
1 tbsp water
- Preheat oven to 375°F. Place Perfect Petites on Sheet Pan. Using a basting brush, brush with oil.
- Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat mix with butter and water for 2–3 min or until a soft, uniform dough forms.
- Divide between 15 wells in Perfect Petites, about one heaping tbsp per well. Using the back of the spoon, press evenly into wells. Using a fork or toothpick, dock shortbread (poke holes in it).
- Bake 14–16 min or until edges are light golden. Let cool on pan completely before unmolding.
Per serving (1 petite): Calories 100, Fat 7 g (Saturated 4 g, Trans 0.2 g), Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 11 g (Fibre 1 g, Sugars 3 g), Protein 1 g.
Make it vegan— swap butter for unsalted margarine or vegan butter sticks.
Use Prep Pro Scoop (2 tbsp) to easily divide dough between wells.