 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 24 |
|
These have a nice smooth texture. Ingredients:
1 cup sifted all-purpose flour |
2 tablespoons sifted all-purpose flour |
1/2 cup cornstarch |
1/2 cup firmly packed light brown sugar |
3/4 cup unsalted butter, at room temp (not margarine) |
1 tablespoon sugar |
Directions:
1. Preheat oven to 350 degrees; butter an 8 inch square baking pan. Onto a piece of wax paper, sift the flour and cornstarch. In a medium sized bowl, with an electric mixer on high, cream the brown sugar and butter until light and fluffy.
2. Using a wooden spoon, stir in the flour mixture.
3. Spread the dough in the pan; chill for 20 minutes.
4. Using the back of a kife, mark the dough into 2x1 1/4 inch bars, prick gently with a fork and sprinkle with granulated sugar.
5. Bake for 40 minutes or until golden and crisp.
6. Let cool in pan for 10 minutes; cut into 24 bars and transfer to racks to cool.
7. These cookies keep well in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
8. Recipe can be doubled.
|
|