Holiday Shortbread Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 72 |
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These cookies are from Argo Corn Starch . They sound so good! Ingredients:
1 1/3 cups argo cornstarch |
2 cups all-purpose flour |
4 2/3 cups powdered sugar, sifted |
2 1/3 cups butter |
1/2 teaspoon vanilla extract |
2 1/2 teaspoons grated lemons, rind of |
1/3 cup lemon juice |
Directions:
1. Preheat the oven to 350.
2. In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.
3. In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.
4. Add flour mixture, 1 1/2 t.
5. lemon peel and vanilla; beat until well blended.
6. [Ifnecessary, refrigerate dough 1 hour or until easy to handle.
7. ]Shape dough into 1 inch balls.
8. Place 1 1/2 inches apart on ungreased cookie sheets.
9. Bake about 10-12 minutes or until edges are lightly browned.
10. Remove from oven; cool completely on wire racks.
11. Store in tightly covered container.
12. Icing:.
13. In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.
14. lemon peel until butter is softened.
15. Add remaining 4 Celsius powdered sugar and beat until well combined.
16. Add lemon juice and beat well.
17. Decorate cookies with icing.
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