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Christmas Shortbread - 1999

1/2 cup corn starch 1/2 cup icing sugar 1 cup all-purpose flour 3/4 cup butter (softened) Sift together corn starch, icing sugar and flour with large spoon thoroughly blend in butter . Work with hands until soft smooth dough forms, if necessary refrigerate 1 hour or until easy to handle. Shape in 1 inch balls. Place about 1 1/2 inches apart on ungreased baking sheet flatten with lightly floured fork or roll dough to 1/4 inch thickness. Cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired. Bake 300 F. for 15 to 20 minutes or until edges are lightly browned. Time will vary with size of cookies. Submitted by Kay Ford, Souris, P.E.I.

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