I went on a search for a good shortbread recipe, and found this one in one of my Robin Hood Baking Festival magazines (I love those little books - we used to get them with the Readers Digest)
You should know this about me: my rolling pin and I - well, we're not the best of friends. Pizza dough - ok, that's pretty easy, but pie crust or cookie dough.... well, let's just say it's not a pretty sight. It may or may not be true that Art has banned me from making my own pie crust - apparently I am not a pleasant person when I'm fighting with the rolling pin
This shortbread rolled out no problem, didn't stick (if it started to, I put it back in the fridge for a few minutes) and it is delicious!
Here's the recipe:
Grandma's Shortbread Cookies
1 cup flour
1/2 cup cornstarch
1/2 cup icing sugar
3/4 cup butter, softened
Combine flour, cornstarch, icing sugar in large bowl. With large spoon, blend in butter. Work with hands until a soft, smooth dough forms, shape into a ball. (Edit: I just put everything into my food processor and pulsed it until I got a nice dough. I doubled the recipe too...)
If necessary, refrigerate 30 minutes or until easy to handle. ROLL dough to 1/4" thickness. CUT into shapes with cookie cutters. Place on ungreased baking sheets. Decorate as desired with colored sugars, sprinkles, etc... BAKE at 300 F for 15-25 minutes, or until edges are lightly browned (20 minutes in my oven). Remove and cool completely on wire rack. Store in tightly covered container.
MAKES: about 24 cookies, depending on size...
|Aren't they pretty?? We got some neat sprinkles at Bulk Barn|
|I found these cute little cookie boxes at the Dollar store - I'm thinking teacher/neighbour gifts!!|