Photography by Yvonne Duivenvoorden
This recipe makes 24 cookies servings
|Per cookie: about||-|
|total fat||8 g|
|sat. fat||5 g|
- Portion size: 24 cookies
These melt-in-your-mouth classics are always looked for on the Christmas cookie tray. Some Grandmas top each one with a halved glacé red cherry, or change the vanilla to almond extract and/or stir in 1/3 cup (75 mL) chopped slivered almonds.
- 1 cup 1cupunsalted butter, softened
- 1/2 cup 1/2cupicing sugar
- 1/2 tsp 1/2tspvanilla
- 1/4 tsp 1/4tspsalt
- 1/2 cup 1/2cupcornstarch
- 1 cup 1cupall-purpose flour, (approx)
In bowl and using wooden spoon, cream together butter, sugar, vanilla and salt until light; stir in cornstarch until smooth. Stir in flour just until combined. Chill until firm, about 1 hour.
Roll by scant 1 tbsp (15 mL) into balls; place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Dip fork in more flour; lightly press into cookies and drag across to make decorative indent.
Bake cookies in 300°F (150°C) oven until bottoms are golden brown, about 20 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.) Let cookies cool on pan on rack.
Source : Canadian Living Magazine: December 2009