A short..bread Post

I'll keep this one short and sweet, just like the biscuits which seemed to have disappeared as quickly as they were prepared...all 100 of them!  I did double my batch to get this many, and my cutter is an itty bitty gingerbread man who's probably no taller than 1 1/2 inches at best.  The perfect man, gone in one bite!

I've been told that the less you mess with the dough, the lighter and more delicate the cookie will turn out - these guys don't last long enough to really test this theory, so you may want to double up the recipe too.

Shortbread

In a medium mixer bowl, sift together & stir gently to incorporate

1/2 c. corn starch

1/2 c. icing sugar

1 c. flour

Then cut in 3/4 c. softened butter by either using 2 butter knives or a pastry whisk. 

The dough will turn into a pebbly looking mixture.

At this point, using your hands you can form the dough into a ball and prepare it to roll to about 1/4- 1/2" thick on a icing sugar dusted surface.  

Cut out your cookies and lift them to a parchment lined cookie sheet.

Bake at 300 Degrees F for 15-20 minutes until golden brown, remove to a wire rack to cool.  Then sink your teeth in an devour your fresh baked wonders, because they'll be gone before you know it!

 Soon to come, Merry Christmas Molasses Cookies

 Sucre a la creme

&

Winter Wonderland Iced Cookies