Kay's Shortbread
Yield
6 dozenPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¾ | cup |
powdered sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | pinch |
baking powder
|
*
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 177 | ml |
powdered sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
cornstarch
|
|
| 1 | pinch |
baking powder
|
*
|
| 1 | pinch |
salt
|
*
|
Directions
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℉ (160℃) for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen.
