This is hands down my favorite shortbread cookie recipe. The cookies literally melt in your mouth, hence the name.
Melt-in-your-mouth Shortbread Cookies
INGREDIENTS:
1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy (I use a standing mixer and let it whip for like 15 minutes). Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. You can use a cookie press or drop by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much.
I have to say again these Shortbread cookies are wonderful. I had to come back and find the recipe. I need to copy it down on a card when I get home. I also add some chopped pecans and they are great!
As i got a new cookie press from Christmas last year, we're going to make some sprintz cookies:
Snow Flakes
INGREDIENTS
1 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F .
In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.
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In a mixing bowl, cream the butter. Beat in egg and vanilla. Add cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
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In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Sprinkle hot cookies with the sugar mixture.
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Suzy you're a very naughty person for posting all these delicious cookie recipies, I'm not going to be able to rest until I've made them all, think of my waist line!!
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Just had to share this recipe I found - I can't wait to make it
Angel Cake 1 box angel food cake mix (do not use generic)
1 20-ounce can crushed pineapples
Preheat oven to 350 degrees.
Combine cake mix and crushed pineapples (do not add any other ingredients).
Blend together for 30 seconds.
Divide mixture between three 8 inch loaf pans. Bake 28 to 32 minutes or until top of cake is golden brown and crusty.
Turn on side to cool. Slip knife between edges to loosen when cooled.
Slice and enjoy.
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