This recipe is a tradition in my house, and for the first time my grandmother’s hand cookie press wasn’t working this year.  It made me very sad that I could use it (and get my usual cookie shapes) but instead I rolled the dough into a tube shape, let it firm up in the fridge and sliced it.  It was easy to do and the results are still tasty.

Enjoy!

Buttery Shortbread

*adapted from recipe originally posted on www.bitofmomsense.com

Ingredients

1 1/2 cups flour

1 cup butter

1/2 cup corn starch

1/2 cup icing sugar

Food colouring (optional)

Directions

1. Combine ingredients until well blended into dough. Add food colouring of choice (optional). (the dough shouldn’t be dry – mixer does a good job of the dough)

2. Use cookie press to add to cookie sheet in desired shape.  If you don’t have a cookie press, roll dough into a tube/snake shape and wrap with cellophane wrap.  Put in fridge for 30 minutes or more then slice about 1/2 cm each.

3. Bake 300 degrees for 10-12 minutes (depending on size).