- Yield: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Shortbread Cookies
I love shortbread – but only the soft kind… that hard stuff that sits on the store shelves that expires in 18 months – well, you just have to wonder… This recipe was passed on to me by an acquaintance a few years back, and it is has been a staple around our house ever since!
Ingredients
- cornstarch - 1/2 cup
- icing sugar - 1/2 cup
- flour - 1 cup
- butter - 3/4 cup softened
Instructions
- Blend until smooth
- Option A: Roll into 1″ balls and set on cookie sheet 2″ apart, Chill, press gently with a fork
- Option B: Roll out between two sheets of waxed paper (until about 1/4″ thick) and cut into shapes
- Bake 300 for 15-20 or under bottom of cookie is just golden
- Allow to cool, ice and add fancy edible sprinkles if you like ;o)