Monday, May 14, 2012

Stamped Shortbread Cookies

18 cookies

½   cup sugar
1  cup butter, softened
4  Tablespoons cornstarch
2  cups flour
3  Tablespoons sugar, for rolling cookie balls in

1.  Preheat oven to 350°.
2.  In a large bowl, beat the sugar, butter and cornstarch together, with an electric mixer,until light and fluffy; about 3 minutes.
3.  Stir in flour by using a wooden spoon at first, and then by mixing it with your hands to form a ball.
4.  Divide dough into 18 equal pieces; shape into balls. 
5.  Roll the balls in the 3 Tablespoons sugar.
6.  Place 2  inches apart on an ungreased cookie sheet.
7.  Flatten each ball of dough with either a cookie stamp or the base of a drinking glass.
8.  Flatten until you have a 2 inch circle that is ½ inch thick.
9.  Bake at 350° for 12-14 minutes, or until the bottoms are a very light golden brown.
10.  Cool 1 minute; remove from cookie sheet.

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