Sunday, March 11, 2018

Recipe #140: Corn Starch Shortbread

Makes about 24 cookies.

1 cup all-purpose flour
½ cup icing sugar
½ cup corn starch
3/4 cup butter


Sift together flour, icing sugar, and corn starch. Using a wooden spoon blend in the butter to obtain a soft, smooth dough.

If dough is too soft to work with, cover and chill for 30-60 minutes.

Shape into 1 inch balls. Place about 1½ inched apart on ungreased cookie sheet. Flatten with lightly floured fork or the bottom of a juice glass.

Alternatively, roll dough to 1/4 inch and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.

Bake at 300 degrees F for 15 to 20 minutes, or until edges are lightly brown. Cool on wire rack.



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