"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

GRANDMA's SHORTBREAD Recipe

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This recipe for GRANDMA's SHORTBREAD, by , is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Smith

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 300F (150C) 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 Breault always used to make multiple batches of these and sprinkle rainbow colored round candies on top before baking because everyone in the family loved them!

 

 

 

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