Variations in Flour - Shortbread Cookies with Cornstarch
Shortbread Cookies with Cornstarch - 3 Recipes

Recipe #1 - Stamped Shortbread Cookies

Ingredients
                                            
1/2 cup sugar
1 cup butter, softened
2 cups all-purpose flour
4 tablespoons cornstarch
3 tablespoons sugar


Method

Heat oven to 350° F. In large bowl, combine 1/2 cup sugar and butter; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour and cornstarch; mix well. Divide dough into 18 equal pieces; shape into balls. Roll balls in 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie, flatten ball of dough firmly with your favorite cookie stamp. Bake at 350° F. for 9 to 12 minutes or until bottoms are very light golden brown. Cool 1 minute; remove from cookie sheets. Yield: 18 cookies.

From home.att.net/~mvcollins/autumn.html  (page not found)
Also from www.recipekitchen.com/All-Desserts/Cookies/cookie27.html (page not found)

Click here if you would like to COMMENT ON THIS RECIPE



Recipe #2 - Shortbread Cookies

Ingredients
                                            
1 cup butter, softened
1/2 cup sugar
2 cups flour
4 tablespoons cornstarch

Method

Preheat oven to 350° F. In large bowl, combine the 1/2 cup sugar and butter, creaming until fluffy. Stir in cornstarch and flour, mixing well. Divide dough into 18 equal pieces and shape into balls. Roll balls in sugar and place 2 inches apart on cookie sheet. Flatten each cookie with cookie stamp. Bake for 9 to 12 minutes until bottoms are lightly golden brown. Cool 1 minute before removing to a cooling rack. Makes 1 1/2 dozen.

From www.michyland.com/Xmas/Cookies3.htm  (page not found)


Click here if you would like to COMMENT ON THIS RECIPE



Recipe #3 - Shortbread Cookies

Ingredients
                                            
1 cup butter, softened
3 tablespoons sugar
2 cups all-purpose flour
4 tablespoons cornstarch


Method

Preheat oven to 350° F. In large bowl, combine the 1/2 cup sugar and butter, creaming until light and fluffy. Stir in cornstarch and flour, mixing well. Divide dough into 18 equal pieces and shape into balls. Roll balls in sugar and place 2 inches apart on cookie sheet. Flatten each cookie with cookie stamp. Bake for 9 to 12 minutes until bottoms are lightly golden brown. Cool 1 minute before removing to a cooling rack. Makes 1 1/2 dozen.


From millennium.fortunecity.com/hibernium/450/id67.htm   (page not found)