Food & Drink

Recipe of the Day: Shortbread perfect year-round

Shortbread cookies for any season.
Shortbread cookies for any season.


3 cups butter, softened

1 1/2 cups confectioners' sugar, sifted

4 1/2 cups all-purpose flour

1 1/2 cups cornstarch

Nonpareils and/or halved candied cherries

Preheat oven to 300 degrees. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake 20-22 minutes, or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

Country Woman November/December 1992