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Shortbread

TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch YIELD: 5 dozen.
I live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet 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. —A. Swenson, Camdenton, Missouri

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

1 cookie: 57 calories, 3g fat (2g saturated fat), 8mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 0 protein.

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