The Tomato

Mom’s shortbread

Paul Shufelt, Century Group

“This is my mom’s recipe. In true mom fashion, it was hard to pin her down on specifics, rather a pinch of this and a dab of that, but thankfully this one is pretty simple. It makes about 24 cookies, depending on the size you want to make.”

  • ½ c cornstarch
  • ½ c icing sugar
  • 1 c flour
  • ¾ c butter

Preheat the oven to 300°F.

Blend all ingredients well to combine, starting with a fork, then moving to your hands. Portion into about 24 balls.

Place on a parchment lined baking sheet, about an inch apart and press down with a fork. Garnish with a maraschino cherry sliver.

Bake in the oven 15 to 20 minutes. Remove from the oven, cool and keep in a sealed container.

Alternatively, you can roll this dough out and cut in to various holiday shapes and garnish with colored sprinkles in the spirit of a holiday theme. These cookies also freeze quite well and can be made in advance to save a little holiday chaos.

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