Makes about 24 cookies.
1 cup all-purpose flour
½ cup icing sugar
½ cup corn starch
3/4 cup butter
Sift together flour, icing sugar, and corn starch. Using a wooden spoon blend in the butter to obtain a soft, smooth dough.
If dough is too soft to work with, cover and chill for 30-60 minutes.
Shape into 1 inch balls. Place about 1½ inched apart on ungreased cookie sheet. Flatten with lightly floured fork or the bottom of a juice glass.
Alternatively, roll dough to 1/4 inch and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F for 15 to 20 minutes, or until edges are lightly brown. Cool on wire rack.
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