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Grandma’s Shortbread Cookies

Grandma’s Shortbread Cookies

              

LEVEL

SERVINGS

24 cookies

TIME

1 hours 45 minutes

RECIPE RATING

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Ingredients

  • 1/2 cup Fleischmann's® Corn Starch
  • 1/2 cup powdered sugar (also known as icing sugar)
  • 1 cup all-purpose flour
  • 3/4 cup butter, softened

PRODUCTS

Instructions

  1. Sift together corn starch, sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms.
  2. Shape into 1-inch balls. (If dough is too soft to handle, cover and chill for 30 to 60 minutes). Place 1-1/2 inches apart on ungreased baking sheets; flatten with lightly floured fork. OR, dough can be rolled to 1/4-inch thick and cut into shapes with cookie cutters.
  3. Decorate with candied cherries, colored sprinkles or nuts, if desired.
  4. Bake at 300°F for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.

Variation: To make crescents, add 1/2 cup ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2-inch thick and 3 inches long. Curve into cresent shapes. When baked and cool, dip ends in melted chocolate.

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