Traditional shortbread

Yield: 1 Servings

Measure Ingredient
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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