1/2 c Corn starch
1/2 c Icing sugar
1 c All purpose flour
3/4 c 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 1 1/2 inches apart on
ungreased cookie sheet, flatten with lightly floured fork. Alternatively,
roll dough to 1/4 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 1/4 to 1/2 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.
Yields
1 Servings