Grandma's Shortbread Cookies
Cook Time: 15 to 20 min.
Makes 24 Cookies
1/2 cup (125 mL) Fleischmann's® CANADA
or BENSON'S® Corn Starch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) butter, softened
Directions
Sift together corn starch, sugar and flour. With wooden spoon,
blend in butter until a soft, smooth dough forms.
Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle,
cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm)
apart on ungreased baking sheets; flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes
with cookie cutters.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300°F (150ºC) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.
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. Curve into crescent shapes. When baked and cool, dip ends in melted chocolate.