12 Days of Cookies, 2016 - Day 5: Melt-In-Your-Mouth Shortbread

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.

Ingredients:

1 lb. salted butter

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!!