Shortbread
Country
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I live in Missouri, but many of my "family tradition" recipes come from New Zealand. My parents moved there when I was 1, and that's when I grew up, so some have a "Down Under" heritage.
These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live!
SERVINGS: 30
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 15 min.
Ingredients:
- 1/2 pound sweet butter, softened (do not substitute margarine)
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup sifted confectioners' sugar
- 2 cups flour
- 1/2 cup cornstarch
Directions:
In mixing bowl, cream together butter, salt and both sugars. Gradually blend in flour and cornstarch which have been sifted together. Shape dough into a 15-in. x 2-in. x 1-in. rectangle; chill. Slice cookies 1/4 inch thick; place on ungreased baking sheet. Make two fork prints on each cookie. Bake at 325° for 15-18 minutes. Don't overbake-cookies will not brown. Cool on wire rack. Yield: 5 dozen cookies.