Lennies Special Shortbread Recipes

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LENNIE'S SPECIAL SHORTBREAD



Lennie's Special Shortbread image

This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too.

Provided by Lennie

Categories     Dessert

Time 25m

Yield 4-5 dozen

Number Of Ingredients 5

1 cup butter, cold
1/2 cup icing sugar
1/2 cup cornstarch
1 1/2 cups flour
1/2 teaspoon vanilla

Steps:

  • Chop cold butter into chunks.
  • In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
  • Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
  • What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
  • Raw dough keeps well in the fridge for several days.
  • Shape rounded teaspoonfuls of dough into small balls.
  • Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
  • I often put coloured sprinkles or coloured sugars on top of cookies before baking.
  • Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
  • Yield: 40-50 cookies.

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