Shortbread Crescents (Egg, Soy, Nut and Peanut Free)

Shortbread Crescents (Egg, Soy, Nut and Peanut Free)

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract
sugars, granulated

Directions:
Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper; set aside.
In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg.
Set aside,.
In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
Add half of the dry mixture to butter mixture.
Blend well.
Add the rest of the dry mixture, and blend well.
Form a tablespoon of dough into a log, then shape the log into a crescent.
Place on cookie sheet.
Bake 14 minutes.
Cookies will be a pale color.
Cool 1 minute on cookie sheet.
Transfer to cooling racks and cool for 5 minutes.
While still warm, drag cookies in confectioners sugar.