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SHORTCAKE SHELLS 
2 1/3 cups all purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
berries of your choice (optional)

Preheat oven to 375F.

In a medium bowl, stir together flour, baking powder, sugar and salt.

Using your a large fork or a pastry blender, cut in the shortening until mixture has the appearance of coarse bread crumbs.

In a small bowl, beat the egg with a whisk; stir in milk and beat until combined. Stir in flour gradually, stirring until all ingredients are well combined.

Brush a shell-shaped (like sea scallops - available at your local kitchen supply shop) or Madeline mold with melted butter or shortening. If pan is not a non-stick type, dust it lightly with flour. Baker's Joy non-stick spray may be used.

Fill shells 2/3 full with batter and level off in center with the back of a spoon.

Tip: Wipe any spilled batter off pan before baking for easier clean-up. Bake for 5-8 minutes (depends upon size of shell pan - the Nordic Ware 6 shell pans should take about 8 minutes but a Madeline pan will bake more quickly because they are usually smaller.)

Remove shells from oven and tip from pan. Allow to cool slightly, then butter flat sides of shells with whipped cream and top with berries (optional). Press two sides together. Dust lightly with confectioners' sugar.

Variation: Dip half of the shells in melted chocolate. Refrigerate before serving. Shells may also be filled with ice cream and frozen.

Submitted by: CM
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