Shortbread Recipe

Crystal and I made Christmas cookies today. The first batch was shortbread.

The recipe is very simple and the shortbread melts in your mouth – but it has enough substance to make you feel like you’re eating a cookie.

1 cup Icing Sugar
1 cup Cornstarch
3 cups Flour
1 Pound Butter (4 sticks)

I use a pastry cutter to cut in softened butter until the mixture is crumbly then I use my fingers to work it into a ball. The warmth of your hands soon makes it stick together. Don’t over work the dough or it will be tough.

Place ball of dough on floured surface, sprinkle lightly with flour then roll to 1/2 inch thick. Use cookie cutters to make shapes (I used an angel and tree shape), then reform leftover dough into another ball, roll again then cut more cookies until dough is used.

Bake on cookie sheet @ 325 degrees for 15 minutes – watch carefully as you don’t want to brown the edges or bottom.

Keep in an airtight container once cooled. The shortbread gets better with a week or so of aging – for some reason! Maybe it’s just the anticipation

The next batch was sugar cookies in a star shape. Tomorrow I will decorate them and take pictures.

The last batch was chocolate chip – yum – best recipe ever!