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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma's shortbread cookies Recipe

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This recipe for Grandma's shortbread cookies is from Christmas goodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Fleischmann's® Corn Starch
1/2 cup powdered sugar
1 cup all-purpose flour
3/4 cup butter, softened

Directions:
Directions:
Sift together corn starch, sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms.

Shape into 1-inch balls. (If dough is too soft to handle, cover and chill for 30 to 60 minutes). Place 1-1/2 inches apart on ungreased baking sheets; flatten with lightly floured fork. OR, dough can be rolled to 1/4-inch thick and cut into shapes with cookie cutters.

Decorate with candied cherries, colored sprinkles or nuts, if desired.

Bake at 300°F for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.

Variation: To make crescents, add 1/2 cup ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2-inch thick and 3 inches long. Curve into cresent shapes. When baked and cool, dip ends in melted chocolate

Personal Notes:
Personal Notes:
Canada cornstarch recipe.

 

 

 

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