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| This decadent shortbread will melt in your mouth. There
are two tricks to making incredibly tender shortbread: whipping the
butter as thoroughly as possible and adding the flour slowly. You can
use an electric mixer, which will reduce mixing time. Servings: 4 dozen 1 pound butter 1/2 cup cornstarch 1 cup icing sugar 4 cups flour 1 tsp vanilla |
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Heat the oven to 350 F.
In a large bowl, cream together butter, cornstarch, icing sugar and vanilla. Mix
the flour in gradually while you are beating. Use your hands to mix if the dough
becomes crumbly. Roll into 1-inch balls and place on an ungreased cookie sheet.
Flatten the balls slightly with a fork.
Bake for 8-10 minutes. The cookies should remain a pale color and not brown.
Shortbread is delicious topped with sprinkles, almonds, maraschino cherries—add
these before baking.
Place cooled cookies into cellophane bags adorned with baking labels, and tie
the bags with decorative ribbons.
Gifts from the kitchen are gifts of love, regardless of how quickly they are
whipped up. And, pretty cellophane bags, seasonal gift boxes and the decorative
baking labels can
turn offerings from the kitchen into impressive gifts from the heart.
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