|The Best 50 Shortbreads|
|by Barbara Karoff|
Create rich, buttery treats easily and in a variety of flavors and shapes. This collection includes baking tips, topping ideas and work-ahead hints.
11 - 20 of 33 for cornstarch shortbread cookies
Beat until fluffy. Add 3 cups flour. Mix well and drop by spoonfuls onto cookie sheet. Bake at 325 degrees for 15 minutes.
Cream together butter, ... together flours and cornstarch; add to ... sold by the pound in health food stores or Oriental foods section of grocery store.
In a large bowl cream butter. Sift together dry ingredients. Add a little at a time to butter (mixture will be stiff). Turn onto board and knead ...
Stir together powdered sugar, flour and cornstarch. Cut in ... baking sheets (two cookies per sheet). Prick ... cup or 8 tablespoons butter (one stick).
Preheat oven to ... bowl, combine flour, cornstarch and 2/3 cup ... beat well. Decorate cookies and store in ... with coconut or chopped nuts, if desired.
Cream together butter, powdered sugar, flour and cornstarch. Spread or ... as soon as shortbread comes from oven. ... cheese. Beat until fluffy and light.
Beat butter and ... Add powdered sugar, cornstarch, flour, vanilla ... look set but not brown. Let stand 5 minutes before removing from pan. Makes 3 dozen.
Sift flour and cornstarch together. Mix butter ... begins to brown rapidly when thoroughly baked. Remove from oven and cut into 1 inch squares. Cool in pan.
Sift dry ingredients ... and sprinkle on cookies. Bake at 300 to 325°F until slightly golden around the edges. Makes about 3 dozen 2 inch square cookies.
Sift flour, cornstarch and confectioners' sugar ... Bake in 300 degree oven for 25 to 30 minutes, then scoop the cookies off with spatula and onto a plate.
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