Shortbread Cookies Canada Cornstarch Recipes

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

PERFECT (AND EASY!) SHORTBREAD

Steps:

• Sift together the cornstarch, icing (powdered) sugar and flour.
• Blend in butter until a soft smooth dough forms.
• Shape into 1" balls and chill 30 -60 minutes.
• Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
• Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.

SHORTBREAD COOKIES

Steps:

• Sift together cornstarch, confectioner's sugar and flour.
• Blend in butter with spoon until smooth soft dough forms.
• Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork.
• Bake in 300 F oven for 20-25 minutes or until lightly browned.
• Note: If dough is too soft to handle, cover and chill for 1 hour.
• Hints: my sister got me into using confectioner's sugar instead of flour for flattening these cookies. We use the maraschino cherries cut in half and pressed into the center of the cookies after flattened. You can use glazed cherries too. We use one 1/2 red cherry and 2 1/4 green cherry to make holly berries on some cookies. We leave some without cherries, just in case someone doesn't want them.