Title: Shortbread 1
Categories: Cookie
Yield: 6 Servings
| 1 | c | Butter |
| 3/4 | c | Icing sugar |
| 2 | c | All-purpose flour |
| 1 | ts | Cornstarch |
| 1 | pn | Baking powder |
| 1 | pn | Salt |
In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir
in flour, cornstarch, baking powder and salt until very smooth. Form into a
firm ball. Place on lightly floured surface. Lightly knead five or six
times. Form level teaspoonfuls into small balls. Place two inches apart on
unbuttered baking sheet. With fingertips or fork, gently press each ball to
slightly flatten it. If desired, place a cherry piece in the centre of
each. Bake in oven at 325 degrees F for about 15 minutes or until edges are
slightly golden and firm to the touch. Cool. Makes five to six dozen. From
The Gazette, 90/12/12