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Shortbread cookies Recipe

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This recipe for Shortbread cookies, by , is from LeBlanc Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Rudd


1⁄2 cup cornstarch
1⁄2 cup icing sugar
1 cup all-purpose flour
3⁄4 cup unsalted butter, softened

Sift together corn starch, icing sugar and flour.
With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
Shape into 1 inch (2.5 cm) balls.
Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
Cool on wire rack. Makes 2 dozen small cookies




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