Food recipes
Grandmas Shortbread Cookies
Grandmas Shortbread Cookies Ingredients: cornstarch sugars, powdered wheat flour, white, all-purpose, unenriched butter, without salt Directions: 1. Sift together corn starch, sugar and flour. With a wooden spoon, ble...
Grandmas Shortbread Cookies
Ingredients:
cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
1.
Sift together corn starch, sugar and flour.
With a wooden spoon, blend in butter until a soft, smooth dough forms.
2.
Shape into 1-inch (2.5 cm) balls.
If dough is too soft to handle, cover and chill for 30 to 60 minutes.
Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork.
Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.
3.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
4.
Bake at 300 degrees F (150 degrees C) for 15 to 20 minutes or until edges are lightly browned.
Cool on wire rack.
Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Curve into crescent shapes.
When baked and cooled, dip ends in melted chocolate.
Ingredients:
cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
1.
Sift together corn starch, sugar and flour.
With a wooden spoon, blend in butter until a soft, smooth dough forms.
2.
Shape into 1-inch (2.5 cm) balls.
If dough is too soft to handle, cover and chill for 30 to 60 minutes.
Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork.
Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.
3.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
4.
Bake at 300 degrees F (150 degrees C) for 15 to 20 minutes or until edges are lightly browned.
Cool on wire rack.
Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Curve into crescent shapes.
When baked and cooled, dip ends in melted chocolate.