I have whined in the past about my chocolate chip cookie mishaps. I agree that my expectations of how a chocolate chip cookie should look like and taste may be unreasonable. But I did not want to give up on cookies altogether so I reviewed a few recipes, and decided to give shortbread cookies a shot (4 ingredients!). The recipe looked simple enough. And you know what, I had a lot of fun playing around with shapes and toppings. I even got to use some of the strawberry jam I made last week.
1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
|1.||Preheat the oven to 375 degrees F (190 degrees C).|
|2.||Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.|
|3.||Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.|
**Recipe from Allrecipies.com. Link here.