Shortbread

There is a God and he invented the recipe for Shortbread Cookies! Enjoy!

Shortbreads:

1 1/2 cups all-purpose flour
½ cup corn starch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. Grease cookie sheets with butter. In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.

Form into balls and flatten before you place on baking sheet. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months. GREAT for sending to your deployed Husband/Significant Other.

Makes about 20 shortbread cookies.

Take cooled cookies and dip into melted chocolate then sprinkles for the kiddos. Mine love those!




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