|½ cup||Corn starch|
|½ cup||Icing sugar|
|1 cup||All purpose flour|
|¾ cup||Softened butter|
(From back of CANADA Corn Starch box) Sift together corn starch, icing sugar and flour. With wooden spoon, blend in butter until soft, smooth dough forms. Shape into 1 inch balls. If dough is too soft to handle, cover and chill 1 hour. Place 1½ inches apart on ungreased cookie sheet, flatten with lightly floured fork. Alternatively, roll dough to ¼ inch, cut into shapes with cutters. Decorate with candied cherries, sprinkles or nuts.
Bake in slow 300 degree oven for 15-20 minutes or until edges are lightly browned. Makes about 4 dozen.
Notes: I also added ground almonds (about ¼ to ½ cup). You could also dip cookies in melted chocolate. This is the best shortbread recipe that Ive found. Ive made others but always come back to this one.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Carolyn or Paul <pvisser@...> on Dec 28, 1997
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