Last year I tasted my brother's shortbread and was motivated to try once more. What I loved about his shortbread was that you rolled it in balls and then flattened it with a fork dipped in sugar. Sounds easy and it was.....
The result was a melt-in-your-mouth shortbread that I have been attempting to make for years. No more frustration for me...YAY!!!
Now...my daughter and I whipped in the flour because it didn't say what to do one way or the other. The shortbread turned out very tender but also spread a little rather than holding it's shape. We thought that maybe if we folded in the flour a bit at a time rather than using the mixer the shortbread would retain that cylindrical shape that my brothers had...but would it be as tender? We will try it again next year when we are on a cookie making spree.
Today is Boxing Day and turkey preparing day. My daughter Erin has made a lovely herb butter for beneath the skin. We have my famous potatoes, gravy and stuffing that will come in a later post...sweet potatoes, asparagus and as requested some spaghetti squash. Bon Appetit!!!
**Neil's Shortbread Cookies**
1 lb butter
2 cups all-purpose flour
1 cup icing sugar
1 cup cornstarch
1 tablespoon vanilla
Cream butter until light and fluffy. Sift dry ingredients together twice. Add to butter in a few batches; blend until smooth. Stir in vanilla. Refrigerate dough 15 minutes.
Preheat oven to 300F.
Roll dough into 1-inch balls. Place on ungreased cookie sheet; flatten lightly with floured fork. (We dipped our forks in granulated sugar).Chill cookies on parchment paper-lined cookie trays while oven is preheating.
Bake 20 – 30 minutes or until outer edges start to brown slightly.
Makes 4 dozen
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