This recipe is simple and hands down the best shortbread I've ever had because it melts in your mouth. My mom has been making this recipe ever since I was a child and I remember fondly my first job of pressing the fork down to make a simple design on the top.
I substitute spelt flour for the white flour, and I have used whole wheat flour in the past; both work and the cookies are just as delicious as when mom makes them. This recipe can easily be made organic with the correct product choices. Have fun making this classic cookie!
The Ingredients:
2 cups butter
1/2 cup corn starch
1 cup icing sugar
3 cups flour
The Method:
cream the butter, add
corn starch and cream, add
icing sugar and cream, add
flour slowly and cream
Take spoon drops of the dough and roll them into small balls in your hands (this is the part when you get to put love into the cookies). Decide on the size you like, and make all the balls the same size. Place the balls on the cookies sheets, the take a fork and press down on the center of the cookies to flatten them somewhat and give them a simple design. In the old days we used to put cut up pieces of marishino cherries in the middle, I have put dried cranberies on top as well. These days I just leave the tops plain with the fork design.
Bake @ 325 degrees for 10 to 12 minutes. Makes 6 dozen silver dollar size cookies.
This recipe freezes very well and is a welcome treat when given as a gift or brought as a contribution to a party or meal. Enjoy making this classic treat!
Your comments are always welcome!
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