No joke- these shortbread’s are so good they just melt in your mouth! Probably the best shortbread recipe I have ever come across. I am so excited to be able to share this with you guys!
This recipe is also so simple to make you will only need a few ingredients; butter, cornstarch, icing sugar & flour.
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. Then with a fork, gently press down on each cookie making a fork indent.
Bake for 10-13 minutes in the preheated oven. Watch that the edges don’t brown! In the short bread world- this means over-baked! Your cookies should look under-baked-even when they are done.
Merry Christmas to all you wonderful foodies!
Hope Santa was nice.
I have been looking for the perfect Gingerbread recipe for many years now..and I have finally found it! These are reaaaally good- nice and chewy too! Big thanks to my beautiful friend Christine for sharing these with me!
Adapted from the D’Angelo family
3 cups all purpose flour
2 tsp of ground ginger
3tsp baking soda
3/4 tsp of salt
1 1/2 tsp cinnamon
3/4 tsp of cloves
1/2 pound crisco
1 1/2 cup white sugar
60 ml molasses
1 tsp vanilla
Sift together the flour, baking soda, ginger, salt, cloves, and cinnamon; set aside.
In a medium bowl, mix together the shortening, molasses, sugar, eggs and vanilla until smooth.
Gradually stir in the dry ingredients, until they are completely absorbed. Form dough into a large ball and place in plastic wrap; refrigerate for at least 2 hours. I like to grease the outer layer of my dough with a bit of butter so it doesn’t stick to the plastic wrap!
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Makes about 35 gingerbread cookies!
Enjoy and Happy Holidays everyone