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A baking resource on the Internet since Subscribe Now. Related Recipes You May Like. Mexican Wedding Cake. Shortbread Cookies. Thumbprint Cookies. Raspberry Butter Cookies. Snowman Macarons Recipe. Melting Moments: In a medium sized bowl, sift or whisk the flour with the cornstarch and salt.
Old Fashioned Banana Cake Video. Chocolate Zucchini Bread Video. Crispy Oatmeal Cookies Video. Mocha Muffins Video. Pumpkin Cake Video. Chocolate Wafers Video. Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews 61 Read More Reviews. Rating: 4 stars. Unbelievably simple fool proof recipe! The cookies are light and tasty and dangerously addictive. I actually picked this recipe because my 8yr old niece wanted to cook something all on her own no adult help.
They turned out so good no own believed she did it by herself! Forget storing them she barely had any to take home. They also take flavoring well just a tsp or three to taste of any extract does wonders. We like lemon almond and vanilla. Read More. Most helpful critical review mumsy. Rating: 3 stars. I found the dough so difficult to work with. The flavor was not bad but the cornstarch was prevalent. Reviews: Most Helpful. Rating: 5 stars.
I was looking for a recipe like my grandmother's cornstarch lemon cookies that we always ate at Christmas. These cookies have the perfect consistency. I added the zest of one lemon, a capful of vanilla, and since I used unsalted butter, I added a pinch of salt. These are great! They probably won't travel all that well, but this kind of cookie never does. But the texture is worth it! I have been making this recipe for years, my mother and her mother too.
I read a comment that the shortbread was crumbly To avoid this make shortbread a week or two or three before you need it, store in a cool place to mellow this improve the flavour as well.
I will be making my shortbread tomorrow and they will be perfect by Christmas. Once Christmas is over I freeze any shortbread that are left, and just take out what I need to thaw. These keep for several months in a tightly closed container. I drop teaspoons onto a cookies sheet I like the irregular shape but if I want to get fancy I add a little more flour use a cookie cutter to make stars or snowmen.
Servings Calories 80 kcal. Topping: 1 cup powdered sugar sifted. In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Mix in the vanilla extract. Add the flour mixture that you prepared earlier, and mix until everything is well incorporated.
Divide dough into equal portions. Transfer the each dough portion onto separate piece of plastic wrap and roll into a 1 inch diameter log.
Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Refrigerate for at least one hour or until it is quite firm. Place parchment paper onto a baking sheet. Preheat oven to degrees F. Bake until the edges have turned lightly golden brown, about 8 to 10 minutes.
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