Grandma's Shortbread

Happy New Year and New Decade!  This recipe is not my grandma's, but off the back of the Canada Cornstarch box.  This was always my favorite cookie at Christmas when I was little.  My absent-sous-chef son and I planned to make this before Xmas but only got to it today.  A great way to start off the "healthy" new year.  😉

• 3/4 cup softened butter (I used unsalted)
• 1 cup all purpose flour
• 1/2 cup icing sugar
• 1/2 cup cornstarch 
• Pinch of kosher salt, because I used unsalted butter

Sift together the cornstarch, icing sugar and flour. With a wooden spoon (or your hands - I used my absent-sous-chef son's hands) blend in the butter until it forms a smooth dough.

Shape into 1-inch balls - we used an ice cream scoop for this. (If dough is too soft to handle, cover and chill for 30 to 60 minutes). Place 1-1/2 inches apart on ungreased baking sheets (we used parchment paper); flatten with lightly floured fork. OR alternatively,  dough can be rolled to 1/4-inch thick and cut into shapes with cookie cutters.

You can also top them with candied cherries, colored sprinkles or nuts if you like.  We used pecans and sprinkles.  Candied cherries (especially maraschino ones) always disgusted me and still do.  😊

Bake at 300°F for 15 to 20 minutes or until lightly browned around the edges.  I like them not browned at all.  Just keep watching them till you are satisfied.  Cool on wire rack.  

Just as I remembered.  This is is how I like my shortbread.  And, my son will make them for Christmas from now on since he made them tonight and did a fine job.  Sweet deal!