So again from the Canadian Living 93 holiday edition book comes a great shortbread recipe.
1 cup butter softened
3 tbsp corn starch
1/4 cup granulated sugar
1 3/4 cups of all purpose flour
In a large bowl, beat butter until fluffy;gradually beat in corn starch,then sugar. With wooden spoon, beat in flour, about 1/4 cup at a time.
On a lightly floured surface roll out dough to 1/4 inch thickness. Using floured fluted 2 inch round cookie cutter, cut out cookies. Place on waxed paper lined trays; prick each cookie three times with a fork. Freeze until firm. ( can be stored for up to 1 month in freezer)
Place frozen rounds on baking sheet;bake in 275 degree oven for 40 - 50 minutes until firm to the touch. Remove from baking sheets and let cool on racks. ( can be stored in airtight containers for up to 2 weeks)
Makes approx 24 cookies
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