Cornstarch Butter Cookies Recipes

MELTING MOMENTS (CORNSTARCH COOKIES OR BUTTER COOKIES)

Steps:

• In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
• In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
• Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
• Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

BEST EVER CORNSTARCH COOKIES

Steps:

• 1. sift together flour cornstarch and icing sugar.
• 2. Beat butter until smooth add vanilla a teaspoon at a time and mix until well blended. Refrigerate for 1 hour or they won't hold a shape.
• 3. Shape into 1 inch balls and place them 1 1/2 inches apart on an ungreased cookie sheet. Now here you can either press them down with a lightly floured fork or I like to press the ball down with my thumb to make a nest and add a couple teaspoons of jam or a Hershys Kiss or if you like your favorite pie filling.
• 4. Bake at 350 for 8-10 minutes or until lightly golden on the edges. Cool and enjoy....

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.