Shortbread Cookies (Roll-out version)
This shortbread recipe rolls so you can use Christmas cookie cutters to make awesome-shaped delights!
Ingredients
For 4 Dozen(s)
Recipe
- 1 cup(s) butter
- 1/2 cup(s) icing sugar
- 2 cup(s) all-purpose flour
- 1/2 cup(s) cornstarch
Shortbread Cookies (Roll-out version) Directions
Hand mix together butter and icing sugar in a medium bowl. Add flour and cornstarch and mix until well-blended.
Place cookie dough on a floured surface. Using your hand, coat rolling pin with flour. Roll out dough, while frequently coating the rolling pin with flour. When dough is about 3/8-inch thick, cut with cookie cutters. Using steel flipper, remove each cookie from floured surface and place on cookie sheet. Leave 1/4-inch between cookies. Cover remaining batter with waxpaper so it does not dry out.
Decorate as desired. Suggestions: small silver candy beads; one piece of chopped green or red maraschino cherry.
Bake in 275°F oven for about 12 minutes. Cookies should not be allowed to brown. (even a little bit!)
Remove from cookie sheet and place on cooling rack. Store in airtight container on coldroom or refrigerator. To help prevent breakage, place waxpaper between cookie layers.