I always start my December Daily album on the 1st Sunday of Advent so I already have a few pages created. But I've been working the last 2 days and getting a good photo of the pages hasn't happened yet. Progress is being made on a few sewing projects but again no pictures. Do you sense a pattern here?!
But perhaps in the meantime you'd like to play in your kitchen and make a batch of this delectable shortbread. I guarantee it's easy and 'melt-in-your-mouth' good.
(from Country Woman magazine, November/December, 1992)
3 cups butter, softened slightly
1 1/2 cups icing sugar, sifted
4 1/2 cups all-purpose flour
1 1/2 cups cornstarch
candied cherries or colored sugar (optional)
Using a heavy-duty mixer, beat butter on medium speed until light and fluffy.
Gradually add dry ingredients, beating constantly until well blended. Mixture will be stiff.
Roll dough into 1 inch balls and dip in colored sugar or place a small piece of cherry on top.
Flatten tops of cookies slightly and place on ungreased cookie sheet.
Bake at 300 degrees F for 20 - 22 minutes or until cookie is set but not browned.
Let cool slightly on sheet and then carefully transfer to cooling rack.
Yield - 10 - 12 dozen cookies (recipe may be halved for 5 dozen)
May be stored in airtight containers in the fridge for 1 - 2 months.