Shortbread Cookies

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I love making these cookies for Christmas as you can roll the dough and make fun shapes, cover them in frosting, sprinkles or dip them in chocolate. I found this recipe years ago on my cornstarch container and have always made them even before finding out my son was allergic to eggs.
Shortbread Cookies
  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup flour
  • 3/4 cup softened butter
I slowly mix this in my stand mixer but you can mix this by hand with a wooden spoon but it will take a while. Mix until a soft dough forms. Cover in plastic wrap and refrigerate for an hour. Roll out about 1/4 inch thick and cut into shapes, covering them with sprinkles before cooking if desired. Alternatively, you can let them cool and dip in melted chocolate or decorate with frosting.
Bake at 325 degrees F for 10-15 minutes on parchment-lined cookie sheet.
Note: This only makes about 15 cookies so you will want to double it or even triple it!
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2 thoughts on “Shortbread Cookies

  1. Pingback: Valentine Sugar Cookies | my eggless world

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