2 cups sifted flour
1 tsp cornstarch
1 cup butter (room temp)
1/2 cup icing sugar
Set oven to 130C (270F)
Sift together flour and cornstarch.
Cream butter until smooth.
Add icing sugar and continue creaming till fluffy.
Add flour mixture, and mix till mixture is crumbly, then smooth.
Place in fridge to set. Roll out dough to desired thickness. (Dad always liked his shortbread to be thick.)
Place on ungreased cookie sheets and bake for 40 min, or until cookies are pale gold.
Cream together butter and icing sugar.
Add flour mixture and blend till smooth.
Roll out dough and cut shapes.
Place on baking sheet and you're ready to bake!
1 tsp cornstarch
1 cup butter (room temp)
1/2 cup icing sugar
Set oven to 130C (270F)
Sift together flour and cornstarch.
Cream butter until smooth.
Add icing sugar and continue creaming till fluffy.
Add flour mixture, and mix till mixture is crumbly, then smooth.
Place in fridge to set. Roll out dough to desired thickness. (Dad always liked his shortbread to be thick.)
Place on ungreased cookie sheets and bake for 40 min, or until cookies are pale gold.
Cream together butter and icing sugar.
Add flour mixture and blend till smooth.
Roll out dough and cut shapes.
Place on baking sheet and you're ready to bake!
Mom made these every Christmas... she used cookie cutters to punch out shapes: partridge, moon and star. The partridge was special, as it got a silver ball for an eye. She would make them early on in the Christmas season, then hide them so that the flavor would mature. It drove me crazy, as they are my favorite cookie, and I wanted to eat them right away!
Awww...Donna...these are fantastic! So so nice that you're keeping up your mom's tradition :) hugs!xoxo
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