The cookies will not get crisp with out the corn starch. They also will spread out very thin
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Gerry Leary Sent: Thursday, December 17, 2009 8:46 AM To: [email protected] Subject: Re: [CnD] Shortbread Cookies I wonder how they would taste different if you didn't use the corn starch? ----- Original Message ----- From: "Helen Whitehead" <[email protected]> To: "cooking-in-the-dark" <[email protected]> Sent: Tuesday, December 15, 2009 12:54 PM Subject: [CnD] Shortbread Cookies Shortbread Cookies 1 cup butter 1 cup flour ½ cup corn starch ½ cup icing sugar 1 tsp vanilla ¼ tsp salt Soften butter and beat until foamy. Sift flour, corn starch and icing sugar And salt in to butter. Beat well after each addition. Add vanilla and beat again. Drop by spoonfuls on buttered cookie sheets and bake at 300 for 30 minutes. Decorate before baking if desired. I never bake these for 30 minutes. I bake them at 350 for 12 to 15 minutes. Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
