I was given some shortbread cookies over the weekend and really enjoyed them… so it only made sense that I tried whipping up my own batch. I wanted to keep it simple as I did not want to make a run to the grocery store to pick anything up (it’s way too crowded this time of year) When I found this recipe I was very hesitant as it called for corn starch?!? seems a bit odd in cookies….. but I gave it a try anyways – boy, am I glad i did! They are soooo delicious! seriously does melt in your mouth!!! I will bringing them into work tomorrow to share with my lovely coworkers 🙂 Hope you will give them a try this holiday season.
Ingredients:
1 cup butter, softened
1/2 cup confectioners sugar
1/4 cup corn starch
1 1/2 cup all purpose flour
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3.Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
***Note: After they were done baking I drizzled some icing over the surface and sprinkled on some chopped up hershey’s kisses in candy cane and mint fudge.
The Cluttered Kitchen 