I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I 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! —Mrs. Allen Swenson, Camdenton, Missouri
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill.
- Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Shortbread in Country December/January 1990, p51
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