Hmmm, I will try it. I have never used Corn Starch in my sshortbred
cookies.
----- Original Message -----
From: "Kathy Brandt" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 6:57 AM
Subject: Re: [CnD] Shortbread Cookies
A shortbread recipe I make from The Frugal Gourmet Cooks American uses
cornstarch. It wouldn't be the same without it; the cornstarch gives the
shortbread a finer, flakier texture, such that it really has the quality of
melting in your mouth. So, do use the cornstarch!
Kathy.
----- Original Message -----
From: "Gerry Leary" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 8:45 AM
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.
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