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.
Whipped Shortbread
(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.
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ReplyDeleteThey look great. Do they spread at all? I have never kept biscuits / cookies in the fridge before - don't they lose their crispness? This, my friend, is why the week before Christmas is a baking marathon for me!Maybe i should get up and go and try these right now......
ReplyDeletePS - I am hungry!Shortbread sounds good.
yummy! those sound so good. we made some shortbread the other day but it got left in the oven between the confusion of daddy coming home and mommy leaving for work. it wasn't burnt but it's crunchy, not very melt-in-your-mouth.
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