Cookies, cookies and more cookies – shortbread

I’ve saved the best, my very favorite, for last. I make these every Christmas, take them everywhere I go and everyone, no kidding, loves them. I’m not exactly sure why I save them only for Christmas, but I do. Maybe I won’t do that this year, maybe I’ll make them this week or next. Hmmmm, got me thinking about that.

Cookie recipes

Cookie recipes

Shortbread

1/2 lb butter
1/2 lb Crisco
1 tsp. salt
1/2 tsp. vanilla
1/2 cup cornstarch
3 to 3 1/2 cups flour (for me, 4 cups work best)
1 cup sifted icing sugar

Cream butter, Crisco and icing sugar thoroughly. Work in cornstarch, vanilla and salt. Mix flour in gradually. Keep a little aside for handling and rolling.

KNEAD WELL.

Roll or pat out on board (not too thin).

Cut into shape as desired. My cookies never look perfect, but I don’t care, because they taste perfect. I tend to cut them into 2 inch by 1 inch rectangles.

Prick with fork. Bake in slow oven (300-325 degrees) for 15 to 20 minutes. Keep on eye on them. I like them soft, so I tend to take mine out somewhere around the bottom of that time.

Kate

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2 thoughts on “Cookies, cookies and more cookies – shortbread

  1. Yummm! Will be trying this. And a secret ingredient I am tempted to add (from another recipe): almond extract. Every try it?

    • Susan, I never have tried almond extract in this shortbread – probably because it’s so perfect as it is. Maybe next time I make it, I’ll make two batches, one with and one without.

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