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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 102 |
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This version of shortbread is fragile, not too sweet and melts in your mouth. Mostly I make it for the holidays, but I'll also prepare it year-round for wedding showers and ladies' teas. Ingredients:
3 cups butter, softened |
1-1/2 cups confectioners' sugar, sifted |
4-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups cornstarch |
nonpareils and/or halved candied cherries |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
2. With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
3. Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.
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