Well it's finally happened, something Canadian that isn't related to Eskimo's or Curling. Great eh? I'm Canadian and I'm proud of our Corn Starch.
So Spencer is baking again and he has pretty much perfected his shortbread cookies.
So here is the recipe right off of our Canada Corn Starch box. We used bulk cornstarch today because the store was out of our usual and they turned out just as great. So don't worry, I'm sure your American corn starch will do just the same. There's no secret ingredient or anything.
Click on the recipe, and a new window will open so you can print it out.
He used half a red cherry, then 1/4 of a green cherry cut in half again for the leaves. He made sure to dry the cherries so they didn't bleed down the sides of the cookies.
Pop them in the oven. He had to cook his longer than recommended by about 5 minutes but that could be our oven so watch for them to be a little brown along the bottom edges.
Perfection and they are so so SO good.
Update December 2010 - A friend of mine said shortbread was wonderful with unsalted butter. I made these cookies with unsalted and they were blan - almost unedible, compared to what we were used to. I wouldn't change a thing on this recipe, it's melt in your mouth perfection. Deb
If you like these cookies, you might also like my chocolate dipped fortune cookies, or the Mr Christie Mint Chocolat log. They're both under the Dec 2009 link on the right.
Subscribe to this blog - the baking is about to begin and I'll keep you updated!
I'm going to share the Original Reeses Peanut Butter Chip Cookies Recipe - I have the original label it's 25 years old!
Outside of loving my little business and helping people to make family heirlooms I have a wonderful life here in Abbotsford, BC. I love old things, family life, healthy living, green living, literature, sewing, gardening, parenting and cooking. That's what I'll be blogging about day after day.
Labours of Love Sewing Supplies, A Modern Day Mercantile
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