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Shortbread
Posted by Lori Ross - Viewed 816 times

recipe by Lori Ross

Makes 4 dozen
½ cup cornstarch
1 cup flour
¾ cup softened butter 
1 cup confectioner’s sugar
 
Sift together cornstarch, sugar and flour. Blend in butter until a soft, smooth dough forms. Shape into 1 inch balls and place 1 ½ “ apart on an ungreased cookie sheet then flatten with fork or roll out dough about ¼ inch thick and use cookie cutters to make cookies various shapes. Bake in 325 degree oven 15-20 minutes until edges are lightly browned. Alternatively, you may pat the dough into a 6-8” round pan to make a shortbread circle and bake for 40-50 minutes until edges are lightly browned. The cookies will be soft until they cool completely, so you may wish to score them into even triangles so they break apart more easily. Store in covered tin.
 
Variations:
If you wish, before cooking, top cookies with nuts or pieces of crystallized ginger or once cooled, you may dip in chocolate





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