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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 1 |
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My mum's recipe for shortbread cookies. My friends would always ask for these as Christmas or birthday gifts! Can be topped with homemade butter/icing sugar frosting. You can substitute half the butter with margarine if you want. In the picture, I added a teaspoon of lemon zest and made an icing with lemon zest, a squeeze of lemon juice and icing sugar. Ingredients:
1/2 cup canada cornstarch, brand name stuff |
1/2 cup icing sugar |
1 cup all-purpose flour |
3/4 cup butter, softened |
lemon zest (optional) or orange zest (optional) |
Directions:
1. Sift together cornstarch, icing sugar and flour.
2. With a wooden spoon, blend in butter until soft, smooth dough forms.
3. Shape into 1 inch balls. If dough is too soft to handle, cover and chill 30-60 minutes. 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 cookie cutters.
4. Decorate with frosting, candies cherries, coloured sprinkles or nuts if desired.
5. Bake in 300F oven 15-20 minutes or until edges are lightly browned (just barely, less is more). Cool on wire rack.
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