Shortbread Cookies III The Best Recipes
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| Shortbread Cookies III |
"Great for Christmas. Rich and buttery."
Ingredients :
- 1 half of cups butter, softened
- 2 cups all-cause flour
- 1 cup confectioners' sugar
- 1 cup cornstarch
- 1/four teaspoon salt
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Work all the components collectively with your fingers until blended. Shape all of the dough into 1 inch balls.
- Bake cookies on ungreased cookie sheets, 2 inches aside at three hundred stages F (a hundred and fifty degrees C) for 20 mins.
- Let cool 10 minutes then cautiously carry with spatula to cake racks to cool. Store in air tight container with wax paper among layers. Cookies preserve well.
- Variations: Flatten a few balls with tines of fork and press 1/four of a crimson or green glace cherry in middle of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip a few balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they may be or make an indentation in top and spoon in a bit jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a bit jam, jelly or marmalade.
Notes :
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