This version of shortbread is fragile, not too sweet and melts in your mouth. Mostly I make it for the holidays, but I'll also prepare it year-round for wedding showers and cookie exchanges. These cookies make a wonderful gift for the holidays too!
What You Need:
(Makes: 16-18 dozen or 102 servings)
3 cups of butter, softened
1 & 1/2 cups of confectioners' sugar, sifted
4 & 1/2 cups of all-purpose flour
1 & 1/2 cups of cornstarch
Candied cherries, halved
What to Do:
STEP 1) In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
STEP 2) With hands lightly dusted with additional cornstarch, roll dough into 1 inch balls. Place dough balls 1 inch apart on ungreased baking sheets. Press lightly with a floured fork. Top off some of the cookies with nonpareils and some with cherry halves.
STEP 3) Bake at 300 degrees for 20 to 22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
STEP 4) Happy Holidays & Enjoy!