"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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