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Shortbread Cookies - Jennifer Petersen
Introduce
Cooking instructions
* Step 1
In a large bowl, beat butter until fluffy. Gradually beat in cornstarch and then the sugar.
* Step 2
With wooden spoon, beat in flour, about 1/4 cup at a tme.
* Step 3
On a lightly floured surface, roll the dough out to a 1/4-inch thickness. Using a floured 2-inch round cookie cutter (fluted if you have it) cut out the cookies placing them on a wax paper covered tray.
* Step 4
Prick each cookie 3 times with a fork and freeze until firm. (store for up to a month in their frozen state).
* Step 5
Place frozen rounds on baking sheet. Bake at 275°F for about 40 to 50 minutes or until firm to the touch.
* Step 6
Remove from baking sheet, and let cool on racks.
* Step 7
Shortbread can be stored in airtight container for two weeks.
* Step 8
Makes about 24 cookies.
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