First thing this morning my daughter informed me she needed some cookies for a party in her 4th period class. Today!
So it was time to pull out the old faithful and favourite shortbread recipe from the back of the Canada Corn Starch box. I’ve made this so many times over the years for all occasions and I believe this one is the best.
I’m not sure how long this recipe has been around but I do know I’ve been making it for decades. I’ve seen and tried many variations of it but I always come back to the original.
You can roll it into a log to slice it as I have here, roll it into balls and press with a fork on the cookies sheet, or cut it into shapes with cookie cutters. Lots of options. Plus the decorating choices are endless…
Make it like this…
I also modify mine by adding more icing sugar to the batter. Just a little bit more. (Complete recipe is at the end of this post.)
For this recipe I thought I’d try to put some pink tinted dough in the middle in a heart shape. I separated the dough into two balls 1/4 and 3/4. I made logs out of them both. With the pink one I shaped it into a heart then placed it on the non-tinted dough that I had rolled flat. Then I wrapped it around the pink dough. It didn’t turn out exactly as I’d hoped but it was fun trying.
Then I rolled them all up together and sliced them about an inch thick. I placed them on the cookie sheet and baked them for 20 minutes.
Decorate it however you like
To decorate I iced the edges of these cookies with a simple icing I made from milk and icing sugar. Quantities depend on how much you want to use for the cookies. I suggest starting with a 1/2 cup icing sugar and add a little milk at a time until it’s the consistency you like. It dries nicely.
Immediately after putting the icing on it I put sprinkles on the edges. Then set it aside to dry.
- 1/2 cup Corn Starch
- 1/2 cup powdered sugar (also known as icing sugar)
- 1 cup all-purpose flour
- 3/4 cup butter, softened
- 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. (This is the way I did it this time.)
- Bake at 300°F for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.