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GRANDMA's SHORTBREAD Recipe

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This recipe for GRANDMA's SHORTBREAD is from Mom's Favorite Recipes, 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 (125 mL) Corn Starch or Tapioca flour
1/2 cup (125 mL) Icing Sugar
1 cup (250 mL) All purpose flour
3/4 cup (175 mL) Butter, softened
*I use 1/4 cup tapioca flour and 1/4 cup corn starch
Directions:
Directions:
Sift together corn starch, icing sugar and flour. With a wooden spoon, blend in butter until soft, smooth dough forms. Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill 30-60 minutes. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet; flatten with a lightly floured fork or a glass dipped in flour. Alternatively, roll dough to 1/4 inch (6mm); cut into shapes with cookie cutters. Decorate with candied cherries colored sugar or nuts if desired. Bake in a 300ºF (150ºC) oven for 15 to 20 minutes or until edges are lightly browned. Cool on a wire rack. Makes about 24 cookies.

Crescents: Add 1/2 cup (125 mL) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Grandma Mary Breault always used to make these in multiple batches because everyone in the family loved them! She would dip the balls in rainbow colored round candies before smashing with the fork. I remember her giving margarine containers full of them to family and friends and they were always made with love. I know everyone who received one really appreciated them. The original recipe came from the Canada Cornstarch Box.

 

 

 

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