"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Shortbread Cookies, by Kaiya Sjoholm, is from BCREA Staff Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup of flour ½ cup of corn starch ½ cup of icing sugar ¾ cup of soft butter (I use just about a cup)
Sift the flour, icing sugar and corn starch in a large bowl together. Add butter and mix until it forms soft dough. Roll into balls or roll flat and cut cookie shapes, place on cookie sheet . Remove from oven and let cool on cookie sheet for five to ten minutes.
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