These divine little shortbread cookies have an amazing texture, they are so light and lovely and buttery- they are barely there! (texture-wise, not calorie-wise!) Anyway, they were a big hit at knitting night.
2 stick butter- room temp
3/4 c. cornstarch
1/2 c. powdered sugar
1 c. flour
Beat all ingredients together, mixing on low speed to get the dry ingredients in, then at high speed for a minute or two. Drop by teency teaspoonfulls onto ungreased cookie sheet.
Bake at 350ยบ 10-12 minutes.
Dip the tops in glaze, or frost with icing. You can add food coloring, (Mary Jane's were a pretty pink when she made them.) Can't wait till I have an excuse to make them again!
You have a knitting club? I really need to come and live in your basement...
ReplyDeleteDid I read that amount of cornstarch right? 3/4 cup? Should be interesting!
ReplyDeleteMary Jane, you should start one! It's mostly just an excuse to sit around and chat, but it's fun because you get a cross section of all ages. Just start asking around if anyone knits or crochets and wants to join. (Then feed them yummy treats to keep them coming back!)
ReplyDeleteYes Liz, that's right on the cornstarch. That's what gives them their distinctive, airy texture!