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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This recipe is on the back of a Canada Starch box and a very good shortbread recipe. I was getting tired of looking on the box to see the recipe so decided to keep it here for safe keeping and for others to enjoy as well. Ingredients:
1/2 cup corn starch (canada corn starch) |
1/2 cup sugar (icing) |
1 cup all purpose flour |
3/4 cup butter (softened) |
Directions:
1. Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
2. Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
3. Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.
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