Middleton branch manager Sue Aldred made these yummy shortbread cookies from a recipe found in the December 2014 issue of All-Recipes magazine. Drop in to the Rosa M. Harvey Middleton and Area Library today for some warm smiles and a cookie.
1 cup icing sugar
1/2 cup cornstarch
3 cups white flour
1/2 tsp salt
1 tsp vanilla
Whip butter until fluffy. Stir in icing sugar, cornstarch, salt, and flour. Beat on low for one minute. Add vanilla and beat on high for 3 to 4 minutes. Drop cookies by spoonsful 2 inches apart on an ungreased cookie sheet.
I find that I have better results if I bake them for 20 minutes at 300 degrees F. (The recipes calls for baking for a shorter time at 375 but this temperature is too hot.)
Ice with almond icing and decorate with sprinkles or chopped cherries.
These freeze very well.
Yield: 4 dozen small cookies.
Don't forget -- you can Enter to win a Cookie Gift Bag!!
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