This version of shortbread is fragile, not too sweet and melts in your mouth!
Prep: 35 min. Bake: 20 min./batch
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- Nonpareils and/or halved candied cherries
In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Gradually add flour and cornstarch, beating until well
With hands lightly dusted with additional cornstarch, roll dough into
1-in. balls. Place 1 in. apart on ungreased baking sheets. Press
lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300° for 20-22 minutes or until bottoms are lightly
browned. Cool for 5 minutes before removing from pans to wire racks.
Yield: 16-18 dozen.